Woman & Home Feel Good You

Eat GREEN!

Parsnip, miso, oat and shallot boulangère

The flavour of the oat is what I want here, not the creaminess, and oat and parsnip are dreamy together. This dish is a good way to show how we often overlook the flavours of the modern plant-based movement. This gratin is superb as a main dish for a supper or served as a side dish, and if you make it with vegetable stock, your vegan friends will thank you.

SERVES 4 AS A SIDE DISH

Preparation time 15 mins
Cooking time 45 mins

2tbsp oil
4 shallots, very thinly sliced
500g parsnips, cut into very fine rounds (ideally using a mandoline or a food processor)
500ml fresh chicken or vegetable stock
1tbsp white miso paste
½tsp salt

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