Maple Miso Parsnips with Garlic White Bean Mash
Recipe by Fran Allen
Ingredients
16
Time
10m
Serves
2
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!
Dinner
Vegan
Gluten-Free
Ingredients
1lb
Parsnips
1/4cup
Extra-Virgin Olive Oil
2Tbsp
Miso Paste
1Tbsp
Tamari
1Tbsp
Maple Syrup
1tsp
Apple Cider Vinegar
2tsp
Fresh Thyme
1tsp
Garlic Powder
2
Shallots
3
Garlic Cloves
1Tbsp
Dijon Mustard
115oz can
White Beans
2cups
Vegetable Stock
1Tbsp
Lemon Juice
1/2tsp
Sea Salt
1/2tsp
Black Pepper
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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More Recipes by Fran Allen
Fran Allen, CNP is a non-diet certified Holistic Nutritionist based in Toronto. Her work focuses on intuitive eating, achieving health at every size and dismantling diet culture. She uses her years of professional culinary experience to make meals fun, easy and satisfying.
