Mashed Parsnip & Miso Gravy

Perhaps not the prettiest dish, but this gravy recipe does a lot of work in our house! With parsnip it's a perfect accompaniment to any traditional meat+3 veg meal.
5 from 1 vote
Prep Time 15 mins
Total Time 15 mins
Course Side Dish
Cuisine Global
Servings 2
Calories 218 kcal

Equipment

  • Steamer Basket
  • Medium Mixing Bowl
  • Saucepan

Ingredients
  

  • 3 Parsnips stems removed, peeled, roughly chopped
  • 2 Tbsp Unsweetened Almond Milk
  • 1 cup Water
  • 1 1/2 tsp Miso Paste
  • 2 Tbsp Oat Flour
  • 1/8 tsp Garlic Powder
  • 1/4 tsp Sea Salt
  • 1/2 tsp Tapioca Flour

Instructions
 

  • Set parsnip in a steamer over boiling water and cover. Steam for about 8 minutes, or until tender.
  • Drain and transfer to a bowl. Add almond milk and mash with a fork until smooth and combined. Set aside.
  • Meanwhile, set a saucepan over medium/high heat. Add water, miso paste, oat flour, garlic powder and salt. Whisk to combine and remove any lumps.
  • Bring to a simmer and add tapioca flour while continuing to whisk. Let simmer for at least 5 to 10 minutes, then remove from heat. The gravy will thicken as it cools.
  • Divide mashed parsnip and pour desired amount of gravy overtop. Enjoy!

Nutrition

Calories: 218kcalCarbohydrates: 49gProtein: 5gFat: 2gSaturated Fat: 1gSodium: 509mgPotassium: 912mgFiber: 12gSugar: 12gVitamin A: 4IUVitamin C: 40mgCalcium: 112mgIron: 2mg
Keyword plant-based, wfpb

Photos by Amber Asakura

Gabrielle is a Nutritional Coach, Cooking Teacher and Mama of Five. Her mission is to help and inspire women to create a life of optimal health by transitioning to a plant-based lifestyle. She currently lives in sunny Queensland, Australia with her ‘Beardo’, five skallywags and adorable rescue dog, Lolly. 

Leave a Reply

Your email address will not be published.

Recipe Rating




You may use these HTML tags and attributes:

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>