Miso parsnips
- Samuel Goldsmith
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Serves 6
Easy
Prep: 15 mins
Cook: 45 mins
A star rating of 5 out of 5.5 ratingsRate
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Make parsnips extra-special with a flavourful white miso and maple glaze. This makes a perfect Sunday roast side, or Christmas dinner dish to feed a crowd
Dairy-free
Egg-free
Vegan
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
4 tbsp olive or vegetable oil
-
800g parsnips
(about 4), peeled and quartered
-
60g white miso
-
1 tbsp maple syrup
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Nutrition: Per serving
- kcal186
- fat9g
- saturates1g
- carbs19g
- sugars8g
- fibre7g
- protein3g
- salt0.9g
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Method
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step 1
Heat the oven to 200C/180C fan/gas 6. Drizzle the oil into a deep roasting tin and put in the oven to heat up. Bring a pan of salted water to the boil and boil the parsnips for 4-5 mins until starting to become tender. Drain well and steam-dry for 8-10 mins.
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step 2
Tip the parsnips into a bowl, pour over the miso and maple syrup, and season well. Stir well to coat the parsnips in the glaze. Remove the tin from the oven and carefully tip in the parsnips, basting them in the hot oil before roasting for 20 mins. Remove from the oven and baste again, then roast for another 10-20 mins until golden.
Recipe from Good Food magazine, November 2022
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