Creamy Mashed Turnips and Parsnips (Vegan) |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Mashed potatoes are one of my favorite foods, but it's fun and healthy to sub in different root veggies from time to time. This is one of my favorite combinations so far. The tartness of the turnips is nicely balanced by the sweetness of the parsnips. I enjoy these with Veggie Loaf, Another Yummy Veggie Loaf, or Vegan Fried Chicken/Vegan Chicken Nuggets (Gluten-Free). Ingredients:
2 large turnips |
4 large parsnips |
1/4 cup vegan margarine (earth balance buttery spread) |
1/4 cup plain soymilk (more or less as needed) |
2 tablespoons vegan mayonnaise (vegenaise...optional, but recommended for super creaminess) |
salt and pepper |
Directions:
1. Bring a large pot of water to a boil. Meanwhile wash your veggies and chop them into large cubes.
2. Add the veggies to the boiling water and cook for about 20 minutes. When they are tender, drain them, return them to the pot, and mash them with whatever mashing utensil you have on hand.
3. Stir in the remaining ingredients, taste, and adjust the seasonings as needed.
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