Maple Miso Parsnips with Garlic White Bean Mash

Name: Maple Miso Parsnips with Garlic White Bean Mash
Cook time: 10
Ingredients: 1 lb Parsnips; 1/4 cup Extra-Virgin Olive Oil; 2 Tbsp Miso Paste; 1 Tbsp Tamari; 1 Tbsp Maple Syrup; 1 tsp Apple Cider Vinegar; 2 tsp Fresh Thyme; 1 tsp Garlic Powder; 2 null Shallots; 3 null Garlic Cloves; 1 Tbsp Dijon Mustard; 1 15oz can White Beans; 2 cups Vegetable Stock; 1 Tbsp Lemon Juice; 1/2 tsp Sea Salt; 1/2 tsp Black Pepper

Recipe by Fran Allen

Ingredients

Cook Time

10m

Prep Time

35m

Ingredients

Serves 02

I love having veg-forward meals to celebrate the colder month and these miso roasted parsnips are a perfect cozy plant based meal! A great combination of sweet and savoury parsnips slow roasted and caramelized with miso glaze, you’ll love it! These offer a ton of nutrients and are a great way to add more unconventional veg to your meals, try it out!

Instructions

1
Preheat your oven to 400. Clean and trim your parsnips and chop into even sized matchsticks. Keep the peel on to increase the nutrient density of your meal!
2
In a bowl combine 2 Tbsp olive oil, miso paste, maple syrup, tamari, apple cider vinegar, 1 tsp fresh thyme, and garlic power. Mix until smooth and pour over the parsnips. Arrange the parsnips on a baking sheet and roast for 35 minute or until golden and crisp.
3
While the parsnips are roasting sautee the shallots and garlic in the remaining olive oil in a saute pan over medium heat. Saute until the garlic is golden and fragrant then pour in the white beans, stock mustard and remaining thyme. Cook until the beans are bubbling and breaking apart. Then blend until creamy with an immersion blender.
4
To serve, plate the white bean mash and top with the roasted parsnips.season with salt and pepper and serve with extra thyme to garnish if you wish.

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