It seems to be miso-roasted everything at the minute, which is ok with us. Here it is with some parsnips.
Miso parsnips – serves 6
- 4 tbsp olive oil
- 800g parsnips, peeled and quartered
- 60g white miso
- 1 tbsp maple syrup
Heat your oven to 200C/180C fan/Gas 6.
Put the oil into a deep roasting tin and stick it in the oven to heat up.
Bring a pan of salty water to the boil and boil the parsnips for 4-5 mintues, then drain and leave to steam dry in the warm pot for about 10 minutes.
Tip the parsnips into a bowl, pour over the miso and maple syrup, and season well. Stir to coat the parsnips in the mixture.
Remove the hot oil from the oven and tip in the parsnips, basting in the hot oil before roasting for 20 minutes. Baste again with the juices in the tin and return to the oven for another 10 to 20 minutes, until golden.
(Original recipe from BBC Good Food)
Jono & Jules do food & wine 