Archive of BBC Food Recipes

Caramelised parsnips and baby onions

Prep time less than 30 mins
Cook time less than 30 mins
Serves 6
Dietary Vegetarian


  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/Gas 2 for 45 minutes. Turn occasionally.

  4. Increase temperature to 200C/400F/Gas 6 and cook for a further 15-20 minutes until crisp and golden.


  • 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

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