Miso Roast Parsnips on Mustard Butter bean Mash & Roast Garlic

Delicious miso roast parsnips on a bed of mustard butter bean mash — roasted parsnips in a sweet miso dressing, amazing with the caramelised parsnips.
Miso roast parsnips on mustard butter bean mash & roast garlic

This month’s seasonal veg is parsnips, and I realised I didn’t have as many parsnip recipes on my website 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 parsnips.

And the mash, a creamy mix of butter beans and wholegrain mustard, is super-delicious!

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

Much love, Niki xx

The Recipe

Miso roast parsnips on mustard butter bean mash & roast garlic

Miso Roast Parsnips on Mustard Butter Bean Mash & Roast Garlic

Delicious miso roast parsnips on a bed of mustard butter bean mash - roasted parsnips in a sweet miso dressing, amazing with the caramelised parsnips.
Prep time: 20 minutes
Cook time: 45 minutes
4 servings
4.50 from 2 votes

Ingredients

For the parsnips

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

For the 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

For the 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 wholegrain mustard

Instructions

To cook the parsnips

  • Pre heat your oven to 180c
  • First, 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 approx 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.
Print Recipe

I'd love to hear your comments…

  • Love the parsnips and beans. And the roasted garlic makes a beautiful photo, however no mention of it in the serving.

  • Beth Backman

    5 stars
    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.

  • 4 stars
    Just made it today. It was rather tasty.

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