Roasted Parsnip with Ginger

A delicious side dish that made me realise how delicious parsnip is. This is also a great way to prepare carrots, pumpkin or sweet potatoe.

  • 500 g parsnip
  • 1 T coconut oil
  • 1 T honey
  • 2 T tamari
  • 2 T Grated Ginger

Wash parsnip (and peel if they are a bit old, or the skins look tough...... the skin is what can make the parsnip a little bitter, if they are not super fresh). Slice parsnip into finger lengths and then quarters or halves to keep all pieces around the same thickness.  Melt the coconut oil  over a low heat if it is not already liquid, then mix in the tamari and honey. Evenly coat the parsnips with this mixture and bake in an single layer in a roasting dish for around 30 minutes at 180C ( or until parsnip is soft and caramelised) When the parsnip is cooked, use a wooden spoon to mix the grated ginger through, then cover the dish and let it stand for 5-10 minutes before serving.

Yield
Source

Emma, Ripe Albert Park

Prep Time
45 minutes