Ingredients

Instructions

  1. Squeeze grated ginger tightly in one hand over parsnips so all the juice runs out. Discard the remaining fibrous ginger.
  2. Mix all ingredients together and place in a shallow tin.
  3. Cook uncovered at 150C/300F for 35-45 minutes, turn occasionally.
  4. Increase temperature to 200C/400F and cook for a further 15-20 minutes until crisp and golden.