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Heat the oven to 200C/180C fan/gas 6. Mix the miso, honey, oil and garlic granules together with 2 tbsp water. Season with a small pinch each of salt and black pepper.
Using a vegetable peeler, peel the parsnip into long, thin strips. Brush both sides of the strips with the miso mixture, and roll one or two tightly around each veggie sausage. Arrange on a baking tray lined with baking parchment, reserving the excess glaze. Bake for 15 mins, then brush with the remaining glaze.