White miso paste gives these parsnips a delicious savoury flavour. Roast underneath a tray of roast potatoes so that they cook a little more gently or reduce the cooking time by 10 mins. With thanks to Naomi Hansell for this recipe.
- 500g parsnips, peeled and quartered along the length if large. Cut into 5cm lengths.
- 1 tbsp olive oil
- 1 tbsp toasted sesame oil
- 1 tsp white miso paste
- 1 tsp maple syrup
- 1 tsp soy sauce
- Salt and freshly ground black pepper
- 1 tbsp sesame seeds
1. Put the parsnips on to a Half Size Hard Anodised Baking Tray.
2. Mix together the olive oil, sesame oil, miso paste, maple syrup and soy sauce and pour over the parsnips. Toss the parsnips in the dressing. Season with a pinch of salt and a few grinds of black pepper.
3. Roast in the roasting oven, on the 4th set of runners and ideally underneath another tray such as roast potatoes, for 30 - 45 mins until just cooked and beginning to colour.
4. Sprinkle over the sesame seeds and return to the oven for a further 10 - 15 mins until well coloured.
5. Serve hot.
Preparing in advance: Cook completely then chill for up to 24 hours until needed. Reheat in the roasting oven for 10 - 15 mins.
