Manuka Honey Ginger Parsnip
For those veteran or home cooks who ever believed that parsnip was only meant to be a “vegetable of soups,” you have been sorely mistaken as this Manuka Honey Ginger Parsnip recipe clearly indicates! Hopefully, this will show everyone the capabilities of parsnip and bring it into a new and better light. Requiring few steps and only a few ingredients, all of which blend perfectly together, this recipe can work as a side dish for a larger meal or just as a snack to make it through the day. Either way, you will be treated to one of the wonderful ways that Manuka honey can be worked into your day in the best possible way!
Without further ado, let’s get the pieces together and make us some honey ginger parsnip! You and your loved ones will not be disappointed!
Ingredients for Manuka Honey Ginger Parsnip
- 1 lb. of parsnip, roughly 4 medium sized
- 2-3 tbsp. butter
- 2 tbsp. Manuka honey
- 3 tbsp. light olive oil
- 1-inch piece of fresh ginger, grated
- Pinches of salt
Directions Manuka Honey Ginger Parsnip
- Note: Butter is recommended over margarine merely for flavor purposes. If you have dairy related health concerns or simply wish to avoid butter, you can choose margarine or skip it all together.
- Peel the parsnips and cut into baton-shaped pieces.
- Place parsnip in a single layer in a baking pan.
- Evenly distribute the Manuka honey, the butter, the oil, the ginger, and the salt over the cut parsnip.
- Bake on 375°F covered for 40 minutes. Then, uncover, increase temperature to 400 degrees, and bake for another 10-20 minutes.
- Note: You will want these parsnip slices well-cooked to get a crunchy, chewy, smoky taste, something best accomplished by not skimping on oven time. Doing so can result in improper flavor absorption and a less than desirable result.
- Once you have finished baking, serve at your discretion and enjoy your Manuka Honey Ginger Parsnip!
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