Root vegetables are all the rage this time of year and I decided it was time I played into the trend. Since I already had my heart set on an Asian-inspired salmon for the meal’s protein, I wanted to treat the parsnips I picked up with something complementary. I immediately reached for my miso.
Peel parsnips and chop into 1/2-in. slices. Next, combine soy sauce, rice vinegar, brown sugar, white miso paste, sesame oil, and a touch of honey. I didn’t use specific measurements, but the soy sauce is the base so you should be using more of that than the other ingredients. Play around with the ratios til it has the proper balance of sweet and salty. Pour the glaze over the parsnips and toss. Roast at 400 for about 25 minutes. When done, sprinkle sesame seeds over the top. (I took the photo before this step, which is a shame because it really looks pretty once those seeds are on there.)
Parsnips are kinda like a starchier, less sweet carrot so the slight sweetness of this glaze works well without bringing it into candied territory. If I want candy, I’ll get myself candy, ya know? If you, too, are looking to get into the root vegetable game but [like me] aren’t a fan of cooked carrots, parsnips are the way to go. And this glaze is a simple and tasty way to prepare them.
Peaches to Apples 