Prep 5 mins
Cook 20 mins
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).
- Bring a large pot of water to a boil. Meanwhile wash your veggies and chop them into large cubes.
- 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.
- Stir in the remaining ingredients, taste, and adjust the seasonings as needed.
Olive oil replaced margarine/butter, reduced sugar almond milk replaced soy and I warmed the almond milk first, homemade vegan mayo. One could use any number of root vegetables in this recipe and fresh herbs would be a colorful addition. I accidentally cut into a root vegetable (unknown species) that had pink and white flesh. It turned my mash an interesting shade of light pink. (There will be no photo submitted.) Delicious! PS all local grown organic root vegetables were used for this recipe. Reviewed for Veg Tag January.
Better than mashed potatoes by far! These whipped up much fluffier than mashed potatoes and actually had some flavor (not the typical overly-buttered flavor of mashed potatoes that I'm used to). The flavor was subtle but it added that hint of intrigue that will keep you coming back for more. Since I did the "drain with the lid" technique, the veggies had enough retained cooking water that I didn't add any soymilk. But the Earth Balance and Veganaise were great additions. I'm going to be making this often. Might even use it in a shepard's pie...