Miso Roast Parsnips on Mustard Butter Bean Mash & Roast Garlic

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.

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Info

 

  4 servings
  20 minutes preparation time
  45 minutes cook time

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

  1. Pre heat your oven to 180c 
     
  2. Firstly mix the dressing in a jar, then toss the parsnips in the dressing. 
     
  3. 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 
 
  1. Fry the onions in the oil for 8 -10 minutes until soft and browning. Now add the garlic and fry for a further minute.
  2. Transfer to a food processor and all the remaining ingredients. Blitz to a creamy mash. 
To serve 
  1. Serve the parsnips on the creamy mash with the roast garlic. 

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