MISO PARSNIPS WITH PEA & BUTTER BEAN PURÉE 🥕

recipe by @nomeatdisco (Sam Jones | No Meat Disco) - see original post

Welcome back to Christmas with NoMeatDisco, this year we’re shaking the classics up a tad and creating fun and creative twists to Christmas that still will wow your family dinner table!

These miso glazed parsnips were incredible and on top of that sweet pea and creamy butter bean in a purée. Just wow! 😍

Ingredients
6 parsnips
For the marinade:
1 Tbsp white miso paste
2 Tbsp maple syrup
1 Tbsp soy sauce
1 Tbsp Olive Oil
1 Tsp garlic powder

For the butter bean purée:
1 can butter beans
3 cups frozen peas
1 Tbsp whole grain mustard
1 Tbsp vegan butter
1 Onion
3 Cloves garlic

Method:
1. Start by mixing the marinade ingredients in a jar and bathing the parsnips in the marinade and adding them to an oven at 190C for 40 mins.
2. Whilst they’re cooking, fry off the onions and garlic in half the butter.
3. Add the whole grain mustard and peas and butter beans and cook for 5 mins.
4. Add to a blender and blitz until it forms a purée.
5. Get the parsnips out the oven and plate up with purée top with the parsnips and then season with Chilli flakes and crispy onions and you’ve got yourself the perfect side plate at chrimbo.

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