Wash, peel, and half or quarter the butter potatoes, then boil them in salted water for about 15 minutes until fork-tender. Drain and set aside.

Trim the ends off the green beans and blanch them in boiling water for 8-10 minutes. Drain and plunge into ice water.

Sauté sliced mushrooms in olive oil for about 5 minutes, then add minced garlic and sauté for another minute.

In a mixing bowl, whisk together plant-based cream, smoked paprika, miso paste, and vegetable broth powder until smooth.

Combine the pre-cooked potatoes and blanched green beans with the sautéed mushrooms. Pour in the creamy miso sauce and stir. Simmer for 3-4 minutes.

Transfer to a preheated oven at 200°C and bake for 2-3 minutes until the sauce is bubbling and golden brown.

Garnish with parsley and serve with crusty bread or salad.