ROAST PARSNIPS WITH MISO, MAPLE SYRUP AND TOASTED SESAME DRESSING

White miso paste gives these parsnips a delicious savoury flavour. Roast underneath a tray of roast potatoes so that they cook a little more gently or reduce the cooking time by 10 mins. With thanks to Naomi Hansell for this recipe.

Ingredients

• 500g parsnips, peeled and quartered along the length if large. Cut into 5cm lengths. 
• 1 tbsp olive oil 
• 1 tbsp toasted sesame oil 
• 1 tsp white miso paste 
• 1 tsp maple syrup 
• 1 tsp soy sauce 
• Salt and freshly ground black pepper 
• 1 tbsp sesame seeds

Method

1. Put the parsnips on to a baking tray.

2. Mix together the olive oil, sesame oil, miso paste, maple syrup and soy sauce and pour over the parsnips. Toss the parsnips in the dressing. Season with a pinch of salt and a few grinds of black pepper.

3. Roast in the roasting oven, on the 4th set of runners and ideally underneath another tray such as roast potatoes, for 30 – 45 mins until just cooked and beginning to colour.

4. Sprinkle over the sesame seeds and return to the oven for a further 10 – 15 mins until well coloured.

5. Serve hot.

Preparing in advance: Cook completely then chill for up to 24 hours until needed. Reheat in the roasting oven for 10 – 15 mins.