Maple Miso Parsnips with Garlic White Bean Mash

Name: Maple Miso Parsnips with Garlic White Bean Mash
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Yield: 2 servings
Ingredients: Parsnips; Extra-Virgin Olive Oil; Miso Paste; Tamari; Maple Syrup; Apple Cider Vinegar; Fresh Thyme; Garlic Powder; Shallots; Garlic Cloves; Dijon Mustard; White Beans; Vegetable Stock; Lemon Juice; Sea Salt; Black Pepper

Maple Miso Parsnips with Garlic White Bean Mash

Maple Miso Parsnips with Garlic White Bean Mash

More Recipes by Fran Allen

Fran Allen is a Certified Holistic Nutritionist and recipe developer with a passion for creating nourishing, approachable recipes for a variety of dietary needs. She has studied several healing modalities and dietary approaches, bringing a thoughtful and holistic perspective to her work. Fran believes wholesome food should be both delicious and accessible for everyday life. When she’s not in the kitchen, you can find Fran exploring local farmers’ markets or spending time outdoors with her children.

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Serves

2

Recipe by Fran Allen

Ingredients

16

Time

10m

Serves

2

I love having veg-forward meals to celebrate the colder month and these miso roasted parsnips are a perfect cozy plant based meal! A great combination of sweet and savoury parsnips slow roasted and caramelized with miso glaze, you’ll love it! These offer a ton of nutrients and are a great way to add more unconventional veg to your meals, try it out!

Dinner

Vegan

Gluten-Free

Maple Miso Parsnips with Garlic White Bean Mash

Ingredients

1 lb

Parsnips

cleaned, not peeled

1/4 cup

Extra-Virgin Olive Oil

2 Tbsp

Miso Paste

1 Tbsp

Tamari

1 Tbsp

Maple Syrup

1 tsp

Apple Cider Vinegar

2 tsp

Fresh Thyme

chopped, divided

1 tsp

Garlic Powder

2

Shallots

minced

3

Garlic Cloves

minced

1 Tbsp

Dijon Mustard

15 oz

White Beans

2 cups

Vegetable Stock

1 Tbsp

Lemon Juice

1/2 tsp

Sea Salt

1/2 tsp

Black Pepper

Instructions

1

Preheat your oven to 400. Clean and trim your parsnips and chop into even sized matchsticks. Keep the peel on to increase the nutrient density of your meal!

2

In a bowl combine 2 Tbsp olive oil, miso paste, maple syrup, tamari, apple cider vinegar, 1 tsp fresh thyme, and garlic power. Mix until smooth and pour over the parsnips. Arrange the parsnips on a baking sheet and roast for 35 minute or until golden and crisp.

3

While the parsnips are roasting sautee the shallots and garlic in the remaining olive oil in a saute pan over medium heat. Saute until the garlic is golden and fragrant then pour in the white beans, stock mustard and remaining thyme. Cook until the beans are bubbling and breaking apart. Then blend until creamy with an immersion blender.

4

To serve, plate the white bean mash and top with the roasted parsnips.season with salt and pepper and serve with extra thyme to garnish if you wish.

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More Recipes by Fran Allen

Fran Allen is a Certified Holistic Nutritionist and recipe developer with a passion for creating nourishing, approachable recipes for a variety of dietary needs. She has studied several healing modalities and dietary approaches, bringing a thoughtful and holistic perspective to her work. Fran believes wholesome food should be both delicious and accessible for everyday life. When she’s not in the kitchen, you can find Fran exploring local farmers’ markets or spending time outdoors with her children.

This Month on Instagram