Parsnip Steak with Miso Gravy
Author -Yields: 4 servings
Ingredients
- For the parsnip "steak":
- 2 large parsnips sliced into 8-12 thick slices (about 1/2 inch) (you may need to make more if you're working with a smaller parsnip)
- Olive oil
- Sea salt
- Black pepper
- For the miso gravy:
- 2 tablespoons nutritional yeast
- 1/4 cup all purpose or chickpea flour
- 1 1/2-2 cups low sodium vegetable broth
- 2 tablespoons mellow white miso
- 1 tablespoon olive oil
- 1/2 teaspoon dried thyme crushed
- 1/2 teaspoon garlic powder
- Black pepper to taste
Instructions
- 1. Preheat the oven to 375 degrees. Coat the parsnip slices in olive oil as needed and arrange on a lined baking sheet. Sprinkle with sea salt and black pepper. When the oven is ready, place the parsnips in the oven and roast until browning and fork tender (about 35 minutes).
- 2. While the parsnips roast, heat the flour and nutritional yeast flakes in a small saucepan over medium heat. Stir them frequently, until fragrant and slightly toasted.
- 3. Remove the flour and yeast flakes from heat and whisk in the vegetable broth, miso, olive oil, thyme, and garlic powder.
- 4. Return the gravy to heat and cook, whisking constantly, until it is thick and bubbly. Add more broth as needed. Season to taste with black pepper. Pour the gravy over the parsnips, and serve.
- Extra gravy will keep in the fridge for about 5 days.