Ingredients Jump to Instructions ↓

  1. Send us your tips > 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

Instructions Jump to Ingredients ↑

  1. Preheat oven to 200C (400F, 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.


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