Delicious miso roast parsnips on a bed of mustard butterbean mash – roasted parsnips in a sweet miso dressing, amazing with the caramelised parsnips.
These 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 parsnips. And the mash–a creamy mix of butter beans and wholegrain 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, and my Squash & Mushroom Risotto. Give them a try too.
Much love, Niki xxx
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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If you recreate this recipe, tag me on Instagram:@rebelrecipes or #rebelrecipes for a chance to be featured.
More Recipes with Miso, Parsnips or Butterbeans
Puy Lentil Stew with Winter Veg Mash
Chai Spiced Parsnip Cake
Almond, Tahini, Raspberry Heart Biscuits (Gluten Free)
Cauliflower, Parsnip and Roast Garlic Puree with Crispy Roast Potatoes and Fennel Slaw
Creamy Parsnip and Rosemary Soup
Hoisin Mushroom Steam Buns
Discuss this Recipe with Niki
5 Responses
Love the parsnips and beans. And the roasted garlic makes a beautiful photo, however no mention of it in the serving.
Reply
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.Reply
Brilliant, thanks so much Beth!
Love, Niki xxxxReply
Just made it today. It was rather tasty.Reply
Great to hear Hedda!
Love
Niki xxxReply
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