Miso Parsnip Tostones

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!

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 Yogurt

• 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!