Roasted Parsnips with Miso Maple Glaze

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Roasted Parsnip with Miso Maple Sauce

This easy, healthy, and dairy-free parsnips and pear soup comes together quickly when starting with leftover easy healthy mashed parsnips and potatoes.

Post Date: October 24, 2023
Posted by: Donna Spencer

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I hate to waste food! I am always trying to use up what is in my fridge. Once again, I had an abundance of leftovers. This time it was Healthy Mashed Parsnips and Potatoes and I thought, what in the heck am I going to do with these?

Then it came to me with Autumn’s arrival and the fresh crisp air, a hearty bowl of soup would be perfect today! So, I took the last two cups of mashed and added vegetable stock, some leaks, and a couple of pears about to be tossed. Annnddddd ta-da! Healthy Creamy Parsnip & Pear Soup. You will love this sweet and filling soup.

Grocery List

Produce

russet potatoes
parsnips
leeks
pears
chives or green onions

Pantry

vegetable stock
plant-based creamy unsweetened milk

Misc

salt
pepper

Add-Ins and Substitutions

You can try other potatoes but Russet potatoes are large with thick dark brown skins. When cooked, the flesh is dry, with a light, airy, and often times mealy texture. The dry, fluffy flesh means they’re particularly good for baking and mashing. Their relatively mild flavor means they can easily take on the flavors of whatever they’re cooked with.

Red potatoes have a waxy flesh which means these potatoes retain their shape and don’t get fluffy or pillowy like russets do.  Yukon Gold potatoes, sometimes referred to simply as yellow or gold potatoes, are thin-skinned potatoes with yellow flesh. They have a creamy texture and an almost-buttery flavor. In terms of texture, Yukon Golds fall between the starchy russet and the waxy red potato, which makes them a great all-purpose option that’s well-suited to a number of culinary applications.

If you wanted to substitute the russet potatoes I would suggest using the Yukon Gold potatoes.

Storing

Store in an airtight container in the refrigerator for up to 5 days.

Nutrition 411

Potatoes contain a good amount of carbs and fiber, as well as vitamin C, vitamin B6, potassium, and manganese. Their nutrients can vary depending on the type of potato and cooking method. Potatoes contain antioxidants, which may reduce the risk of chronic disease. Potatoes contain resistant starch, which may improve blood sugar control, digestive health, nutrient absorption, and satiety. Studies show that potatoes can increase satiety and decrease hunger, thanks to their fiber content and high density. (Trusted source.)

Parsnips are a great source of fiber, vitamin C, vitamin K, and folate, as well as other important micronutrients. They are high in antioxidants including vitamin C and polyacetylenes that may prevent oxidative stress and chronic conditions like cancer, diabetes, and heart disease. High in fiber, they support regularity, improve your digestive health, regulate blood sugar levels, and enhance heart health. Parsnips are low in calories but contain a good amount of water and fiber, both of which may benefit weight loss. (Trusted source.)

Roasted Parsnips with Miso Maple Sauce

Donna Spencer
Roasted Parsnipswith Miso Maple Sauce is a delicious and flavorful dish that combines th enatural sweetness and earthy flavors of roasted parsnips with a umami-rich,sweet, and slightly salty miso maple sauce. This dish makes for a fantastic side for Autumn, offering a delightful mix of textures and flavors that is high in nutrients and low in calories.
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Prep Time 10 minutes
Cook Time 10 minutes
Course Side Dish
Cuisine American
Servings 4 servings
Calories

Equipment

  • SHeet Pan lined with parchment paper
  • Medium Sauté Pan

Ingredients
  

  • 6 med or 4 large parsnips
  • 1 tablespoon white miso paste
  • 3 tablespoons maple syrup
  • 1 teaspoon toasted sesame seeds

Instructions
 

  • Peel and cut parsnips into even match sticks 1/2 inch by 2-3 inches.
  • Place parsnips in a medium sauté pan with 1/2 cup water (See notes for roasting instructions). Bring to a rapid simmer to poach until fork tender (10 minutes). Drain. Next toss the parsnips in a little cooking spray and brown (5 minutes).
  • While the parsnips are browning, mix the miso and maple syrup together.
  • Pour over parsnips and toss to coat.
  • Transfer to a serving dish, top with toasted sesame seeds then serve!

Notes

  • This maple miso glaze is amazing. You can also drizzle it over any roasted vegetables such as carrots, beets, etc..
  • You can also roast them at 425 degrees F for 20 minutes or until they are tender and browned.
Keyword maple syrup, miso, parsnips, sesame seeds

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