Caramelised parsnips and baby onions
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Adding the sweetness of honey to parsnips makes them sing with flavour
Ingredients
This dish is delicious alongside the traditional roast turkey or goose. Carrots could also be added for extra flavour and colour.
- 450g (1lb) parsnips, scrubbed and quartered
- 1tbsp soy sauce
- 1tbsp honey
- 1tsp Dijon mustard
- 2cm fresh root ginger, peeled and finely grated
- 2tbsp olive oil
- 225g (8oz) baby onions, peeled
Method
- Preheat oven to 200°C (400°F, gas mark 6).
- Bring a large pan of water to the boil and add the parsnips and par-boil for 5 mins. Drain and return to the pan to dry.
- Mix together the soy sauce, honey, Dijon mustard, ginger and oil in a large bowl.
- Add the parsnips and onions and toss until covered.
- Place in a shallow roasting tin and cook uncovered, turning occasionally for 25 mins until tender, sticky and golden brown.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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