Ingredients
- 1kg parsnips
- 150ml ginger ale
- 150ml chicken stock
- 2 sticks of cinnamon
- 80g butter, diced
- Some fresh thyme
- Salt and black pepper
1 Set the oven to 185 degrees.
2 Take the root off the parsnips, peel and cut them into quarters lengthways.
3 Put them in a roasting dish with all the remaining ingredients.
4 Cover with foil and bake for 30 minutes then remove the foil.
5 Turn the parsnips in the juices and then put back in the oven for a further 15 minutes until they get sticky. Keep them warm until needed.
