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.
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.
Notes
4 servings