Wash and pat dry parsnips.
Peel and top and tail parsnips, you can reserve the peels for your vegetable stock.
Place the parsnip cut side down on your chopping board. Using a very sharp knife, cut the parsnip very thinly and vertically halfway to thickness of the parsnip. If it helps you can also place two chopsticks on either side of the parsnip to insure you don't go all the way through. The space between each slice should be about the thickness of a coin.
Pre heat oven to 180ºC.( Fan assisted )
Line a baking tray with a silicon mat or parchment paper.
In a bowl, mix the white miso, olive oil, maple syrup, salt and pepper.
Throughly coat each parsnip with the miso maple marinade, making sure you go right into the cuts on the parsnips. Place the parsnips on the baking tray.
Cover the tray with foil and bake in the oven for 15 minutes. Then remove the foil and bake for another 15 minutes.
Once ready, you can brush with additional maple syrup.
Garnish with chocolate and tahini granola ( optional ) or any chopped nuts and seeds you have lying around at home. This is optional, you can choose to garnish or not.