½cuphazelnuts, toasted, skins removed and roughly chopped (see recipe notes)
Fresh sage leaves, fried in olive oil until crisp (as many as you like)
MISO SESAME COMBO
2tbspwhite miso paste, (shiro miso)
1tbspbrown rice syrup
1 ½tspsesame oil
½cupplain garlic aioli
1-2tspsoy sauce, to taste (or tamari if gluten free)
1tbspsesame seeds, white, black or both
1-2spring onions, (scallion) green parts thinly sliced
SMOKY MAPLE COMBO
2clovesgarlic, finely chopped or grated
1 ½tspsmoked paprika
Pinchcayenne pepper, or more if you like a bit of heat
½cupplain garlic aioli
½ - 1tspsmoked paprika, to taste
1-2tbspfried shallots, or
1clovegarlic, finely chopped or grated
½cupneutral flavoured oil
For the parsnips:
Preheat oven to 200C (390F) fan bake.
Peel and cut parsnips into even sized batons and put them into a large mixing bowl. In a small dish, stir together the ingredients for your chosen flavour rub. Pour it over the parsnips and use your hands to rub it all over them, ensuring every piece is coated.
Tip the parsnips onto a lined baking tray and roast for 20-25 minutes, turning half way through cooking time. The parsnips are done when they are tender, golden and a little scorched in places.
Serve roasted parsnips drizzled with the matching aioli, and a generous scatter of toppings.
For the aioli:
Put the aquafaba, lemon juice, dijon mustard, garlic and salt into a tall, narrow jar or container (the narrow mixing jar that comes with a stick or immersion blender is ideal).
Using a stick or immersion blender, blend briefly to incorporate everything. Blending the whole time, start slowly (very slowly) drizzling in the oil. Like magic, the mixture will thicken and become glossy.
Taste and adjust salt, mustard or lemon juice to please your tastebuds. Stir through smoked paprika or soy/tamari sauce if using. Store in the fridge for up to three days.
Nutrition information is estimate for parsnips and aioli. It does not include toppings.
To toast hazelnuts, put them in a 200C (390F) oven for 7 minutes, until fragrant and golden. Remove from oven, tip onto a clean tea towel and rub to remove skins. Roughly chop.
White (or shiro) miso paste and fried shallots are easily available from Asian supermarkets.
Aquafaba is the liquid from a can of chickpeas. It can be used instead of egg to make mayonnaise or aioli.
I prefer a neutral flavoured oil like grape seed oil to make mayonnaise or aioli. Rice bran oil or light olive oil will also work.