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Glazed Rosemary Roast Parsnips

Recipe Submitted By: bakingmad

Deliciously sweet and crunchy, these tasty vegetables will be loved by all the family.

1 kg	Baby Parsnips
1	Vegetable Stock Cube
1 tbsp	Soy Sauce reduced salt
1 tbsp	Half Spoon Granulated Sugar (Silver Spoon)
	Fresh Rosemary

Fresh Parsley to garnish

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Preheat oven to 200°C, 400 °F, Gas Mark 6.
Peel the parsnips and remove the tops using a sharp knife.
Place in a saucepan with the vegetable stock cube and just cover with water.
Bring the water to the boil then strain the parsnips, saving the water for gravy or to use as stock in soups through a colander and place in a roasting tray.
Dilute the soy sauce with 2 tablespoons of water and paint on the parsnips using a pastry brush.
Sprinkle with Silver Spoon Low Calorie sweetener and the sprigs of fresh rosemary.
Cook in a preheated oven for 20-25 minutes until crisp and golden in colour.
Garnish with freshly chopped parsley.