Monday, November 30, 2009

Mashed Potatoes and Parsnips

If you eat seasonally, then you know potatoes can get a little boring as the fall and winter stretch on. Mashing parsnips in with the potatoes is a refreshing alternative!

Chop 2 cups of peeled parsnip and cube 2 cups of peeled baking potato; place the vegetables in a saucepan. Cover with water and bring to a boil, then reduce heat and simmer for 10 minutes. You want the vegetables to be very tender. Counter-intuitively, it's the parsnip that's the tougher of these two veggies, so cut the parsnip pieces smaller than the potato pieces so that they cook evenly.

Drain, then return the vegetables to the pan. Add 1/2 cup vegan cream (either Silk or Wildwood plain soy creamer), 2 teaspoons vegan butter (such as Earth Balance), 1/4 tsp. salt, and 1/4 tsp. black pepper; mash with a potato masher to the consistency you like - I like mashed potatoes really creamy, just like my dad used to make them!

1 and 1/4 cups is a side serving of 170 calories.

parsnip $0.85
baking potato $1.10
plain soy creamer $1.99


Anonymous said...

I am definitely going to make this with the new So Delicious coconut milk creamer. Thanks for sharing the recipe! It will definitely perk up those ol' mashed potatoes.

R Starr Lemaitre said...

I'd love to hear how the coconut creamer is! I've noticed it on the shelves but have yet to try it... I do however highly recommend their pina colada flavor coconut milk yogurt :)

Anonymous said...

So Delicious coconut milk creamer is divine! I especially like the French Vanilla flavor, especially with chai, but the Original is perfect for recipe like this.

The Vegan Pantry

  • Vegan yogurt - Whole Soy
  • Vegan milk - Silk
  • Vegan Feta - Sunergia
  • Vegan Cheese - Galaxy Foods
  • Vegan Eggs - Ener-G
  • Vegan Butter - Earth Balance