Slow Roasted Parsnips

Roasted Parsnips with Red Onion
Chop parsnips into 5cm lengths and then quarter. Quarter red onions. Drizzle vegetables with a little olive oil before cooking. Bake in a slow oven for about 30 mins until tender and toss in and orange and cumin flavoured vinaigrette while still hot.

Roasted Parsnip and Pears
Quarter and core some pears and slice parsnips into wedges of about the same size. Parboil parsnips, then drain and place in baking dish with pears.  Add a sprinkle of brown sugar, a drizzle balsamic vinegar and ½ tsp fresh ginger. Toss well and then bake slowly until pears are hot, fragrant and just beginning to soften. (Takes about 30 mins)

Parsnip Chips
Chop 3 medium parsnips into thick even size chips or wedges. Microwave until only just tender then leave to cool until room temp. While parsnips cool add 2 Tblsp flour and 2 tsp of your favourite dried stock to a plastic bag. When the parsnips are cool add them to the plastic bag and toss to coat. Remove from plastic bag and bake in a hot oven with a drizzle of oil until golden and crisp.