Miso Parsnip Tostones
By Katherine OwenFebruary 28, 2023
If you’re craving a unique and delicious snack or side, these Parsnip Tostones are the perfect treat. By braising parsnips in a flavorful miso broth and then baking them to golden perfection, you get a crispy yet tender texture that pairs beautifully with a zesty Lemon Dill Yogurt. It’s a creative take on tostones, offering a satisfying, plant-based option packed with flavor!
What You’ll Need:
- Large pot (for braising)
- Parchment paper (for flattening and baking)
- Baking sheet
- Bottle or tray (to flatten parsnips)
- Mixing bowl
Recipe Information
Yield: 3 Servings
Prep Time: 5 minutes
Cook Time: 40 minutes
Ingredients
Braising Liquid
- 2 liters Water
- 1/4 cup + 1 tablespoon White Miso Paste
- 2 tablespoons Soy Sauce
- 1 tablespoon Salt
- 1 tablespoon Sugar
Tostones
- 5-7 medium Parsnips, washed
- 2 1/2 tablespoons Olive Oil
- 1/2 teaspoon Flaky Sea Salt
Lemon dill yoghurt
- 1/2 cup Yogurt
- 1/2 Lemon, juiced and zested
- 1 tablespoon Dill, chopped
- 1/2 teaspoon Chili Flakes
- 1/2 tablespoon Onion Powder
- 1/2 tablespoon Garlic Powder
- 1 pinch Cumin
- Salt & Pepper to taste
Instructions
Prep Parsnips:
Wash parsnips, scrubbing gently to remove debris as they won’t be peeled. Cut off the tops and set aside.
Braise Parsnips:
In a large pot, add 2 liters of water, miso paste, soy sauce, salt, sugar, and parsnips. Bring to a boil, then reduce to a simmer for 25 minutes, until parsnips are tender when pierced with a toothpick.
Make Lemon Dill Yogurt:
While parsnips are cooking, mix yogurt, lemon juice and zest, onion powder, garlic powder, dill, cumin, and salt and pepper to taste in a bowl. Set aside.
Flatten Parsnips:
Preheat oven to 375°F. Drain the parsnips and discard the braising liquid. Place parsnips between two pieces of parchment paper on a baking sheet, spaced 2 inches apart. Use a bottle or another tray to press down on parsnips, flattening them. Carefully peel away the top layer of parchment.
Season and Bake:
Brush parsnips with olive oil and sprinkle with flaky sea salt. Bake for 25-30 minutes, or until edges are golden.
Serve:
Serve warm with the Lemon Dill Yogurt on the side for dipping. Enjoy!
Chef’s Notes:
- No peeling needed: Keep the skin on for extra texture—just scrub the parsnips well.
- Flavorful braise: The miso broth infuses the parsnips with a rich umami flavor, so don’t skip this step.
- Even pressing: Flatten the parsnips gently to avoid breaking them; parchment paper helps with cleanup.
- Golden perfection: Brush generously with olive oil to achieve crispy edges in the oven.
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Dietary Preferences
VEGETARIAN