Golden Glazed Parsnip Perfection: A Festive Vegan Delight

Hello fellow food adventurers! It's that time of year again where the kitchen fills with the aromas of holiday feasts. This time, I'm excited to share a recipe that will transform humble parsnips into stars of the show – Roasted Parsnips in Orange Miso Glaze. These aren't your grandma's boiled parsnips; these are sweet, savory, and utterly irresistible.

Why Parsnips?

Parsnips, with their sweet and earthy notes, are the unsung heroes of winter veggies. They have a natural hint of spice, which makes them perfect for a sweet and savory treatment. This recipe will prove just how versatile and delicious they can be. Whether you're a seasoned chef or a kitchen novice, this dish is easy and absolutely rewarding.

The Magic of Orange Miso Glaze

The glaze is what makes these parsnips sing. Imagine the tangy brightness of orange, the umami depth of miso, and the gentle warmth of cinnamon and nutmeg all coming together in a sticky, luscious coating. It's a flavor explosion that's both comforting and festive. Plus, the toasted walnuts add a delightful crunch.

Ingredient Spotlight

• Parsnips: Opt for organic ones if you can, but any parsnips will work great. No need to peel them if you don't want to, just scrub them well. This keeps the flavour and saves on time.
• Sage: Fresh sage leaves are fried in olive oil to create a base and then used to decorate the dish. Its earthy note enhances the festive flavours. Thyme can also be used.
• Walnuts: Toasted walnuts are essential for adding a crunchy texture. Toast them in the oven for the best flavour. Or, if time is tight, use ready roasted.
• Orange: Fresh orange juice creates the sticky glaze, while a bit of zest adds extra fragrance. A little goes a long way unless you really love orange.
• Miso: White miso brings a salty and umami flavour profile, enhancing the richness of the glaze. If you're gluten-free, be sure to use a miso that's made from rice or another gluten-free base.
• Olive Oil: Extra virgin olive oil is used here, but regular cooking oil is also fine
• Vegan Butter: A touch of vegan butter will add a richness to the glaze. More olive oil will work if you can't get hold of it.
• Maple Syrup: Accentuates the parsnips' natural sweetness and adds to the glaze.
• Spices: Cinnamon and nutmeg are added to elevate the parsnips natural sweetness and add a cosy touch. Feel free to skip if you are not a fan

Let's Get Cooking!

Step-by-Step

1. Prep the Parsnips: If not using organic parsnips, then scrub or peel the parsnips, top and tail them, and cut into halves or quarters depending on their size. We need them roughly the same size for even cooking.
2. Parboil: Briefly parboil the parsnips for just 3 minutes. This will ensure they get fudgy in the oven rather than dry. Cool and dry them well after parboiling before coating in olive oil.
3. Pre-Bake: Toss the parsnips in olive oil and bake for 15 minutes.
4. Make the Glaze: Fry some sage leaves till crisp, set aside for garnish. In the pan with sage flavoured oil, whisk together the orange juice, maple syrup, miso, cinnamon, and nutmeg. Simmer for a couple of minutes to allow it to thicken and bring the flavours together.
5. Glaze and Bake: Remove the parsnips and coat in glaze. Return to the oven for an additional 25 minutes, or until caramelized and sticky. Keep an eye to make sure they don't burn, but a little char is fine.
6. Serve: Decorate with chopped toasted walnuts and fried sage leaves. A sprinkle of orange zest adds a final touch of brightness.

The Full Recipe

Yields: 6-8 servings as a side Prep time: 10 minutes Cook time: 45 minutes

Ingredients

• 600g / 21 oz parsnips
• 2 tbsp olive oil, divided
• 1 tbsp / 15g vegan butter
• 10 fresh sage leaves
• 1 tbsp / 15 ml maple syrup
• 1 heaped tbsp / 20g white miso
• Pinch of cinnamon and nutmeg
• 1 orange (juice and a bit of zest)
• 35g / 1/3 cup roasted chopped walnuts

Instructions

1. Preheat your oven to 200°C / 390°F and line a baking sheet with parchment paper. Bring a pot of water to a boil.
2. Prepare the parsnips by scrubbing (or peeling), topping, tailing and cutting into halves or quarters.
3. Parboil the parsnips for 3 minutes, drain, and cool slightly.
4. Coat the cooled parsnips in 1 tbsp of olive oil, spread on the baking tray, and bake for 15 minutes.
5. In a small frying pan, heat the remaining 1 tbsp of olive oil and the vegan butter. Fry sage leaves until crisp, remove and place on paper towel, sprinkle with a little salt.
6. In the same pan with the oil, whisk in miso, maple syrup, cinnamon, nutmeg, and a quarter cup (60ml) of orange juice. Simmer until thickened, just a couple of minutes.
7. Brush the glaze on the parsnips. Bake for 10 minutes, turn and glaze the other side. Bake for a further 10-15 minutes until nicely caramelized.
8. Transfer to a serving platter, season to taste, dust with a little (not all) orange zest, then decorate with chopped toasted walnuts and crispy sage leaves.

Notes:

• If making this for someone gluten intolerant, use a gluten-free miso (one that is not wheat-based)

Nutritional Information

Per 1 of 8 portions

• Calories: 143
• Sugars: 7g
• Fats: 9g
• Saturates: 2g
• Proteins: 2g
• Carbs: 16g

More Delicious Sides

If you love this recipe, you'll love these other festive dishes:

• Roasted vegetable salad
• Cheesy Brussels sprouts with vegan bacon
• Roasted squash salad
• Green beans with breadcrumbs
• Vegan mushroom pie
• Vegan pâté with balsamic jelly
• Roasted carrots with dukkah brittle
• Vegan potato gratin

Share the Love

If you make this recipe, don't forget to tag me on Instagram using the #lazycatkitchen hashtag and @lazycatkitchen. I always enjoy seeing how they turn out. Enjoy the culinary adventure!