Parsnip Mashed Potatoes - Rosemary and Garlic - Mash - Food, Vegan, Vegetarian
Hey my Sweet Vs, it's The Sweetest Vegan here. Today on the show we will continue our project to veganize Paula Deen's
Southern Cooking Bible and she has so many recipes for mashed potatoes.
That I thought, why not replace at least one of them with parsnips.
They are like white looking carrot things and a lot of people use them on low carb diets and stuff
to replace mashed potatoes and I just thought it would be good to mix it up,
want to add some different vitamins and minerals from different vegetables.
You want to keep it diverse in your diet. That is a big key to being healthy.
Keep it mixed up a lot.
So we will be making parsnip mashed potatoes with rosemary and garlic in place of
the buttery buttermilk mashed potatoes recipe. Here we go.
Parsnip Mashed Potatoes - Rosemary and Garlic - Mash - Food, Vegan, Vegetarian
So you want to start this recipe by bringing a large pot of water to boil,
then you want to take you clean parsnips, and I try not to clean my vegetables too much,
so I just peeled off the really dirty and damaged parts of the parsnips.
Then you cut off the ends, and then I just sliced them up and I tried to make the pieces
as similar in size as possible so that they cook at the same rate.
Then to your pot of boiling water, and you can salt your water a little bit if you choose,
put your parsnips in there, let them boil covered, for about 20 minutes until tender.
So while they are boiling, you want to go ahead and get together the rest of your flavors so that they
can go ahead and get cozy and married and just nice.
So I have a little bit of salt, 3 clove of garlic, some rosemary of course, and some vegan butter.
And to that I am going to add almond milk and that is going to make it really nice and creamy.
That is going to be our liquid to help mash up our parsnips.
So once the 20 - 25 minutes boiling time is up, you will want to go ahead and drain the parsnips of the water.
Set them back to the side, and they should be fork tender and this time,
That means you can stick a fork in them, and pull it out with no problem.
Then I am going to take a food processor, you can mash these by hand, but I am using my food processor
today to make my life easier. That is what it is there for.
Then I am going to dump a couple of chunks into the food processor
along with those extra flavors, the almond milk, butter, vegan butter, garlic, put that all in there
and start to blend it up. That is going to help break up those dried rosemary leaves.
And get all those flavors bursting.
After you have blended that to kind of a puree, go ahead and add in the rest of your parsnips and keep on blending
and mixing and processing, whatever you want to call it until it is all done.
And that recipe is really just that simple, its really simple, it's really quick, and it's really different.
You can serve these as you would mashed potatoes along side some of anything,
and your guest will taste them and be like, these aren't mashed potatoes, but they sure are good.
They are delicious and a good way to change it up, so let's give these a taste test.
They are so incredibly creamy like I dont know what to do with myself.
I don't know how to explain this flavor. It is kind of starchy, and it kind of taste like carrots, but
without all of the harsh tones that carrots have. You know how you bite into a carrot
and you kind of have to, I don't know how to explain it.
So leave in the comments, if you know what parsnips taste like, please tell everybody else, because
they just taste good to me. I don't know what to tell you.
Kind of like a carrot without all the CARROT.
You know how the carrot is like the carrot is in the building, these taste like carrots,
but it's like the wall flower carrot. LIke I'm a carrot over here
But they are really good, they are really delicious, I love them.
Parsnip Mashed Potatoes - Rosemary and Garlic - Mash - Food, Vegan, Vegetarian