Mashed 'tater's and Parsnips |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This morning my hubby brought me some lovely parsnips fresh out of the garden. They over wintered and he asked that I mash them. I didn't have enough so I added some Yukon Gold potatoes to them and the combination is quite delicious. I didn't peel my potatoes, however that's optional. Ingredients:
1 1/2 lbs parsnips |
1 lb yukon gold potato |
3 teaspoons bouillon (i used better then bouillon vegetable base) |
1 tablespoon lemon juice |
4 tablespoons margarine (i used vegan earth balance) |
1/2 cup sour cream (i used vegan sour cream that i heated slightly) |
salt and pepper |
2 tablespoons chopped green onions |
Directions:
1. Peel and chop the parsnips and potatoes into similar size pieces.
2. Simmer in a large pot of water for about 20 minutes, or until very tender.
3. Using a large stand mixer add the potatoes and parsnips and give them a good mix.
4. Add the margarine and warmed sour cream.
5. Season with the salt and pepper.
6. Serve hot with a garnish of green onions.
7. Bon Appetit!
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