Popular Conditions & Diets
Ingredients
16
Time
10m
Serves
2
Recipe by Fran Allen
Ingredients
16
Time
10m
Serves
2
Dinner
Vegan
Gluten-Free
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
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.
Fran Allen, CNP is a non-diet certified Holistic Nutritionist based in Toronto. Her work focuses on intuitive eating, achieving health at every size and dismantling diet culture. She uses her years of professional culinary experience to make meals fun, easy and satisfying.
