Mashed Potatoes and Parsnips with Crisp Root Vegetable Strips |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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No need to toss those peels in the compost. Roast them with sage leaves and a little oil, and you've got a crisp and ingenious topping. In the mash, the coconut spread brings out the parsnips' sweetness. Ingredients:
1 1/2 pounds parsnips, rinsed, scrubbed, and patted dry |
1 1/2 pounds yukon gold potatoes, rinsed, scrubbed, and patted dry |
1 1/2 tablespoons olive oil |
12 fresh sage leaves |
1 teaspoon kosher salt, divided |
3/4 teaspoon pepper, divided |
1 1/2 qts. vegetable broth |
1/3 cup vegan coconut spread* or vegan margarine |
1/4 cup nutritional yeast |
Directions:
1. Preheat oven to 400°. Peel parsnips and potatoes, saving peels. On a rimmed baking sheet, toss peels with oil, sage, and 1/4 tsp. each salt and pepper, and spread out evenly. Bake for 10 minutes, stir, then cook until golden and crisp, stirring another time, 4 to 6 minutes. Keep warm.
2. Cut parsnips and potatoes into 2-in. chunks, put in a medium pot with broth, cover, and bring to a boil over high heat. Reduce heat and simmer until parsnips are very tender when pierced, 25 to 30 minutes. Drain, reserving liquid.
3. Return vegetables to pot with 1 cup broth (save remaining broth for other uses) and beat with a mixer or mash until as smooth as you like. Add coconut spread, yeast, and remaining 3/4 tsp. salt and 1/2 tsp. pepper; stir well. Transfer to a warm bowl. Top with some of root vegetable strips and serve the rest on the side.
4. *Find butterlike coconut spread, such as Earth Balance, as well as nutritional yeast at health-food stores or Whole Foods Market.
5. Note: Nutritional analysis is per serving.
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