Vegan Recipes | Raw Recipes | Plant-Based Recipes | Free Recipe Book

Miso Roast Parsnips on Mustard Butter Bean Mash & Roast Garlic

November 10, 2019 / Niki / 7 Comments

This months seasonal veg is parsnips and I realised I didn’t have as many on my site as I thought – so this seems like an opportunity to address that.

So here we have delicious miso roast parsnips on a bed of mustard butter mash – You can probably see that I’ve combined roast veg and a creamy dip/mash again. I just love the contrasting textures this creates.
I roasted the parsnips in a sweet miso dressing – which is really lovely with the caramelised parnsips. And the mash – a creamy mix of butter beans and whole grain mustard. Delicious!

I really hope you enjoy, this is perfect with fresh bread or as a side to serve with a festive spread.

I love it with;

My Ultimate Winter Lentil Bake

My squash & Mushroom risotto

Much love, Niki xxx

I'd love to know if you made this recipe.

Use #RebelRecipes and tag @RebelRecipes

Miso Roast Parsnips on Mustard Butter Bean Mash & Roast Garlic

Ingredients

500g parsnips trimmed and sliced in half lengthways if large
3 bulbs garlic – top cut off

Miso dressing;

2 tbsp olive oil
1/2 tsp garlic powder
1 tsp brown rice miso
1 tbsp tamari
Pinch sea salt
1 tbsp maple syrup

Butter bean mash;

2 onions chopped roughly
2 tbsp olive oil
2 cloves garlic sliced
2 cans butter beans drained
Juice 1/2 lemon
Big pinch sea salt
2 tbsp coconut yogurt
1 tsp whole grain mustard

Directions

Pre heat your oven to 180c
Firstly mix the dressing in a jar, then toss the parsnips in the dressing.
Transfer to a baking tray along with the garlic and bake for aprox 45 minutes or until caramelised on the outside and soft inside – turn once.

To make the mash

Fry the onions in the oil for 8 -10 minutes until soft and browning. Now add the garlic and fry for a further minute.
Transfer to a food processor and all the remaining ingredients. Blitz to a creamy mash.

To serve

Serve the parsnips on the creamy mash with the roast garlic.

Thank you so much for following my blog and cooking my recipes!

Did you know that I have a new cookbook?

It's called Rebel Recipes and I'm so proud of it. If you like my recipes I know you'll love my cookbook - It took me over a year to develop (and years in the making) and it's packed with deliciously vibrant veg packed recipes!

rebel-recipes-book

Here's a sneak peak...

7 Comments

A Festive Vegan Feast - deborah rose reeves on November 23, 2019 at 5:20 am

[…] Miso Roast Parsnip & Mustard Butter Bean Mash by Rebel Recipes […]

Reply
Hedda on January 9, 2020 at 9:22 pm

Just made it today. It was rather tasty.

Reply
- Niki on January 12, 2020 at 1:34 pm
  
  Great to hear Hedda!
  Love
  Niki xxx
  
  Reply
Beth Backman on February 15, 2020 at 2:56 am

I made this as well as a few of your other recipes. They are all so amazing. Veg without just being vegetarian chili over and over. Always a bit different and very tasty.

Reply
- Niki on February 18, 2020 at 4:20 pm
  
  Brilliant, thanks so much Beth!
  Love, Niki xxxx
  
  Reply
Top Ten Recipes Using Beans – The Ultimate Store Cupboard Hero - Rebel Recipes on April 4, 2020 at 12:48 pm

[…] Miso Roast Parsnips on Mustard Butter Bean Mash and Roast Garlic […]

Reply
Flatbread Masterclass - Rebel Recipes on April 15, 2020 at 7:56 pm

[…] Miso Roast Parsnips on Mustard Butter Bean Mash and Roast Garlic […]

Reply

Leave a Comment Cancel Reply

Recipe Tags: Dips butter beans hummus parsnips roast veg

Seasonal Vegan Recipes

Get in touch

Email me

Most Popular Recipes

Sitemap

View Sitemap

The products, recommendations and 3rd party links on RebelRecipes.com are my genuine recommendations. I may be paid a commission if you purchase a book or product via a link on this site – it’s known as a referral fee or an affiliate commission. I only work with people, companies or brands who fit my ethos. I am a qualified health coach, but the recipes and articles on RebelRecipes.com should not be used to diagnose or treat a specific health or medical condition.