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Ingredientes
- 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
Direcciones
- 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.
- 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% |
