Instructions: Squeeze grated ginger tightly in one hand over parsnips so all the juice runs out. Discard the remaining fibrous gin- ger. Mix all ingredients together and place in a shallow tin. Cook uncovered at 150 C/300 F/ Gas 2 for 45 minutes. Turn occasionally. Increase temperature to 200 C/400 F Gas 6 and cook for a further 15-20 minutes until crisp and golden.

The cooking time and temperature for the potatoes and parsnips is the same as for the Crown Nut Roast

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