miso’easy traditional
21 / 9 kcal
yours and ours
miso, pecan & maple roasted parsnips
you will need
- 3 sachets itsu miso’easy traditional
- 1kg Parsnips
- 100g Butter
- 70g Maple
- 70g Sherry Vinegar
- 6 Sprigs of Thyme
- 125g Pecan Nuts
- Olive Oil
- Salt & Pepper
let's get cooking
step 1
Preheat the oven to 200°C.
step 2
Scrub the parsnips, don’t worry about peeling them. Halve any of the larger parsnips lengthways. Bring a large pan of salted water to a boil and pop the parsnips in for 5-6 mins. Drain and let steam dry.
step 3
Tip the blanched parsnips into a large roasting tray, drizzle with oil and a pinch of salt and pepper, toss to coat and arrange in a single layer, then roast for 35 mins.
step 4
Add the butter, miso, maple syrup and vinegar to a pot and bring to a boil. Reduce by a third.
step 5
Pour over the parsnips and toss to coat. Sprinkle over the thyme and crumble over the pecans.
step 6
Return to the oven for 10 mins until glazy and lightly charred.
step 7
Serve.
