Caramelised Parsnips And Baby Onions Recipe

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Servings: 6

Ingredients

Cost per serving $0.78 view details
  • 1 x 1 oz piec fresh root ginger, scrubbed and finely grated
  • 1 lb Parsnips, scrubbed and cut into 1/2in x 2in batons
  • 8 ounce Pickling onions, peeled (pour boiling water over them first to loosen skins)
  • 1 Tbsp. Soya oil
  • 1 Tbsp. Honey
  • 1/2 tsp Turmeric

Directions

  1. Squeeze grated ginger tightly in one hand over parsnips so all the juice runs out. Throw away the remaining fibrous gin- ger. Mix all ingredients together and place in a shallow tin. Cook uncovered at 150 C/300 F/ Gas 2 for 45 min. Turn occasionally. Increase temperature to 200 C/400 F Gas 6 and cook for a further 15-20 min till crisp and golden brown.
  2. The cooking time and temperature for the potatoes and parsnips is the same as for the Crown Nut Roast

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Nutrition Facts

Amount Per Serving %DV
Serving Size 110g
Recipe makes 6 servings
Calories 129  
Calories from Fat 15 12%
Total Fat 1.72g 2%
Saturated Fat 0.87g 3%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 215mg 9%
Potassium 340mg 10%
Total Carbs 27.46g 7%
Dietary Fiber 3.9g 13%
Sugars 17.51g 12%
Protein 1.95g 3%
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