MASHED PARSNIP & MISO GRAVY

Ingredients

• 6 pcs Parsnip
• 60 ml Almond milk, unsweetened
• 470 ml Water
• 18 g Miso paste, Marukome
• 30 g Oat flour
• 1 g Garlic powder
• 3 g Sea salt
• 2 g Tapioca flour

Method

1. 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.
2. 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.
3. 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.
4. Divide mashed parsnip and pour desired amount of gravy overtop.
5. Enjoy!