- 25g/1oz piece fresh root ginger, scrubbed and finely grated
- 450g/1lb parsnips, scrubbed and cut into ½in x 2in/1cm x 5cm batons
- 225g/8oz pickling onions, peeled (pour boiling water over them first to loosen skins)
- 1 tbsp soya oil
- 1 tbsp honey
- 2.5g/½ tsp turmeric
- Squeeze grated ginger tightly in one hand over parsnips so all the juice runs out. Discard the remaining fibrous ginger.
- Mix all ingredients together and place in a shallow tin.
- Cook uncovered at 150C/300F/Gas 2 for 45 minutes. Turn occasionally.
- Increase temperature to 200C/400F/Gas 6 and cook for a further 15-20 minutes until crisp and golden.