Posted on by Aylsa Webster


  • 500g parsnips trimmed and sliced in half lengthways if large
  • 3 bulbs garlic – top cut off 
Miso dressing; 
  • 2 tbsp olive oil 
  • 1/2 tsp garlic powder 
  • 1 tsp brown rice miso 
  • 1 tbsp tamari 
  • Pinch sea salt 
  • 1 tbsp maple syrup 
Butter bean mash;
  • 2 onions chopped roughly 
  • 2 tbsp olive oil 
  • 2 cloves garlic sliced 
  • 2 cans butter beans drained 
  • Juice 1/2 lemon
  • Big pinch sea salt 
  • 2 tbsp coconut yogurt 
  • 1 tsp whole grain mustard 


  1. Preheat your oven to 180c 
  2. Firstly mix the dressing in a jar, then toss the parsnips in the dressing. 
  3. Transfer to a baking tray along with the garlic and bake for approx 45 minutes or until caramelized on the outside and soft inside – turn once. 
To make the mash 
  1. Fry the onions in the oil for 8 -10 minutes until soft and browning. Now add the garlic and fry for a further minute.
  2. Transfer to a food processor and all the remaining ingredients. Blitz to a creamy mash. 
To serve 
  1. Serve the parsnips on the creamy mash with the roast garlic.