3 parsnips
3 carrots
8 small onions
50g butter
2 tablespoons brown sugar
1/4 cup cider vinegar
Peel parsnips and carrots, cut in halve crosswise and then into 1 cm thick slices. Peel onions and leave whole. Place a vegetables in an oven bag. Add butter, sugar and vinegar. Bake at 180 C for 40 – 45 minutes. Turn the bag several times during cooking to ensure even cooking.