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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
mins
Cook time:
45
minutes
mins
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.
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