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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Set the oven around fairly hot, 200 degrees C or 400 degrees F. | 2. Peel the parsnips, swede, turnip, and carrots. | 3. Cut all vegetables into large wedges over sticks. | 4. Put in a roasting tin with the unpeeled garlic and shallots. | 5. Sprinkle with oil and coat well. | 6. roast in the oven for 40 minutes, stirring once or twice during cooking. | 7. Add the ginger, pumpkin seeds, honey, and Worcestershire sauce or lemon juice to the vegetables in the roasting tin and cook for another 15-20 minutes until caramelised. | 8. Heat the Yorkshire puddings, if using, for 3 minutes. Spoon the vegetables into the puddings before serving. Sprinkle with some coarse salt and freshly ground black pepper. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
turnip	2			34.16	7.8446	1.0979999999999999	0.122
garlic clove	2 -4			-	-	-	-
shallot	4	halved		-	-	-	-
oil	4	tablespoons		448.51199999999994	0.0	0.1434	50.9338
gingerroot	2	tablespoons	grated	9.6	2.1324	0.2184	0.09
pumpkin seed	1 -2	tablespoon	roasted	-	-	-	-
honey	2	tablespoons		-	-	-	-
worcestershire sauce	1 -2	teaspoon		0.0	0.0	0.0	0.0
salt black pepper			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.