Lunch October 31, 1974 Roasted caramelised parsnips Serves 4 Cook 1H Woman's Weekly Food Previous Next Print Ingredients 1 kilogram parsnips, halved lengthways 2 tablespoon olive oil 1/4 cup (55g) brown sugar 1 teaspoon ground nutmeg 1 tablespoon finely chopped fresh flat-leaf parsley Method 1.Preheat oven to 220°C (200°C fan-forced). 2.Combine parsnip, oil, sugar and nutmeg in a large baking dish. Roast about 1 hour or until parsnip is browned and tender. 3.Serve parsnip sprinkled with parsley.
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