Total Time: 50 mins Servings: 4-6
Recipe by: Yotam Ottolenghi
Ingredients:
- 2¼ pounds parsnips, peeled and quartered lengthwise (or halved, if thin)
- 5 tablespoons extra-virgin olive oil, divided
- 2 tablespoons fresh thyme leaves, divided
- Fine sea salt
- 1 tablespoon white miso paste
- 1 teaspoon finely grated lemon zest plus 1 tablespoon juice
- 8 garlic cloves, thinly sliced
- 2 cups (packed) arugula
- ½ cup (lightly packed) finely grated Parmesan
Directions:
- Heat oven to 450 degrees.
- Line a 11-by-17-inch sheet pan with parchment paper. Mix the parsnips with 3 tablespoons of the oil, 1 tablespoon of the thyme, 3 tablespoons water and 1 teaspoon salt, then spread them in an even layer. Roast for 20 minutes, then turn them using a spatula and roast until nicely golden, another 10 minutes.
- Meanwhile, whisk the miso and lemon juice together in a large heatproof bowl.
- Add the remaining 2 tablespoons oil, the remaining 1 tablespoon thyme and the garlic to a small pan and heat on medium-high, stirring often, just until the garlic starts to turn lightly golden, about 3 minutes, then pour the mixture into the miso bowl and stir to combine.
- To serve, toss the arugula in the miso bowl until well coated. Scatter the arugula and any dressing left in the bowl over the parsnips. Sprinkle the Parmesan and the lemon zest over the top.