Rosemary Garlic Parsnip Mashed Potatoes Recipe (8.16...The Sweetest Vegan
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Parsnip Mashed Potatoes Recipe
1 pound of parsnips
1/2 cup almond milk
2 tablespoons vegan butter
3 cloves garlic
1 teaspoon rosemary
1/2 teaspoon salt
Bring a large pot of salted water to a boil over high heat.
Cleanse and peel rough areas of the parsnips.
Chop the parsnips into small, equal sized chunks.
Toss them into the water and boil for 20-25 minutes until fork tender.
Remove the boiling pot from the heat and drain the water.
Place about a third of the cooked parsnips into the food processor along with the almond milk, vegan butter, garlic, rosemary, and salt. Blend until smooth.
Dunk the rest of the tender parsnip chunks into the processor and blend all it together until smooth.
You can serve them Parsnip mash as you would mashed potatoes. Perfect side dish for any family dinner.
The Parsnip Mashed Potatoes pretty much have the same texture as mashed potatoes. As for flavor, these obliviously taste like rosemary and garlic, but as for parsnips I would say: If carrots are the life of the party, parsnips are the pretty shy girl in the corner. She brings you nice calm subtle flavor without all the dramatics.
Attribution and other parsnip mashed potato recipes:
HungryNation How To Make Parsnip Puree : Hungry in Brooklyn
DelectablePlanet Parsnip Mashed Potatoes
About Southern Queen of Vegan Cuisine Project
Inspired by the Julie and Julia Project, the Southern Queen of Vegan Cuisine will take on the Paula Deen Southern Cooking Bible. Veganizing 328 butter-laden, pork-filled recipes in 328 days. This is a test . . . this is only a test of skill, imagination, and physical & mental fortitude.
Paula Deen's Southern Cooking Bible: The New Classic Guide to Delicious Dishes with More Than 300 Recipes
Julie and Julia: My Year of Cooking Dangerously
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