Caramelised parsnips

Ingredients

• 25g piece fresh root ginger, scrubbed and finely grated
• 450g parsnips, scrubbed and cut into ½in x 2in batons
• 1 tbsp sunflower oil
• 1 tbsp honey
• ½ tsp turmeric

Method

1. Squeeze grated ginger tightly in one hand over parsnips so all the juice runs out. Discard the remaining fibrous ginger.
2. In a small bowl mix together the oil, honey and turmeric.
3. Mix all ingredients together and place in a shallow tin. Cook uncovered at 150°C/gas mark 2 for 45 minutes.
4. Turn occasionally. Increase temperature to 200°C/gas mark 6 and cook for a further 15-20 minutes until crisp and golden.