I surrender to you
Warm golden nuggets of joy
Your salty-sweet persona defies satiation
Mouthful after mouthful
Consumer and consumed blend together
As your hold on me tightens.
I am not fooled by your crispy exterior
Your blackened edges
The parts of you that seem imperfect
I’ve tasted your insides and there’s no going back.
-Rumi (After I gave him one of these parsnips)
Okay, sorry everyone. I’m getting over a cold and it’s making me just a bit loopy. What do we think – better or worse than my carrot pasta inspired ode to Elizabeth Barrett Browning? Should I quite blogging and start a poetry satire company? Granted, the language is a bit modern for Rumi, I guess. Maybe it was actually Neruda who wrote this – I could have gotten confused.
So anyway, these miso crusted parsnips are really good. Miso has been missing from my diet for several years, since I had to remove rice temporarily a little ways back. Thankfully, in the past year or so, I’ve been able to eat it again and haven’t turned back. I’ve been putting it on everything! As soon as the parsnips made it into my shopping cart, I immediately knew I wanted to coat them in miso and roast them. I also knew I would use coconut oil for a rich, buttery flavor and just a bit of freshly-squeezed orange juice for slight acidity and sweetness.
The result? Well, I have to say I agree with Rumi. Or Neruda. These parsnips are awesome.
A couple notes about the recipe:
-There is very little discernible orange flavor here; the orange juice really just serves to lend a slight sweetness and acidity to the parsnips.
-These are wonderful eaten on their own or served as part of a grain bowl. I enjoyed them with quinoa and kale. If you go the grain-bowl route, a fried or poached egg would be a lovely addition.
-Parsnips and orange don’t contain any fodmaps at all (miso is low-FODMAP) so this is a great recipe for low-FODMAP peeps.
-Be sure to use refined coconut oil, which has no coconut flavor! Unrefined is not good for roasting and also tastes coconuty.
Miso-Orange Charred Parsnips
- 3 ¼ – 3 ½ cups chopped parsnips (1 generous pound, weighed after peeling and trimming)
- 2 tablespoons mellow white miso
- 2 tablespoons freshly squeezed orange juice
- 2 tablespoons refined coconut oil
Directions:
Preheat the oven to 375°F and line a sheet tray with parchment paper.
In a bowl large enough to hold the parsnips, mix together the miso, orange juice, and coconut oil. Add the parsnips and stir to coat well. Lay out in a single layer on the prepared sheet tray. (Be careful not to get too much miso mixture on the parchment paper itself , as it will burn.) Bake for about 25 minutes, until golden brown and cooked through with just a bit of charring on the edges. Enjoy!
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