Maple Miso Parsnips with Garlic White Bean Mash

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.