Serves:
1
kg
parsnips (peeled and quartered lengthways)
2
tbsp
vegetable oil (or any flavourless oil)
1
tbsp
Chinese five spice
Recipe submitted by: Chandana, FoodCycle Thornton Heath volunteer
Equipment needed: Roasting tin(s), and mixing bowl.
Preheat your oven to 200°C fan/220°C non fan/gas mark 7.
Heat a roasting tin/baking sheet in the oven.
Toss all the ingredients together in a bowl, along with salt and pepper, so the parsnip are well coated in oil and five spice.
Once the baking sheet is hot carefully pour in the parsnips.
Bake for 40 minutes, tossing the parsnips around half way through.
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Useful Conversions
1 tsp = 5 ml
1 tbsp = 3 tsp= 15 ml
1 serving of pasta = 1 standard full mug
4 servings of rice = 1 standard full mug
Remember: Cooking time varies based on the quantity of food you cook
