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Miso Roast Parsnips on Mustard Butter Bean Mash & Roast Garlic

November 10, 2019 / Niki / No 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.

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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.

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Recipe Tags: Dips butter beans hummus parsnips roast veg

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