Caramelised parsnips & baby onions
Any kind of sweetness added to parsnips just makes them sing with flavour. Carrots could also be added for additional taste and colour. Preheat the oven to 200°C. Bring a large pan of water to the boil, add the parsnips and par-boil for 5 minutes. 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 minutes until tender, sticky and golden-brown.