This dish is so much more interesting than plain mashed potatoes. It is made with yellow potatoes, carrots, parsnips, and turnips which all lend color and nutritional density. I made this for Thanksgiving and was so pleased with how it turned out.
This recipe was inspired by Colleen Patrick-Goudreau’s recipe in The Vegan Table.
- 2 cups yellow potato, coarsely chopped
- 1 cup carrots, coarsely chopped
- 1 cup parsnips, coarsely chopped
- 1 cup turnips, coarsely chopped
- 1 teaspoon salt
- 1 cup organic, unsweetened rice milk
- 4 cloves garlic, minced
- 4 Tablespoons Earth Balance, nonhydrogenated vegan margarine
- 4 sprigs of fresh thyme
- 4 sprigs of fresh rosemary
- 3 bay leaves
- Dash of pepper
- Place the root vegetables in a large sized pot and fill with enough water to cover. Add the salt. Bring to a boil and then simmer for 30 minutes. The vegetables should be very tender.
- While the root vegetables cook, combine the rice milk, garlic, margarine, thyme, rosemary and bay leaves in a pot over low heat. Simmer, don’t boil for 15 minutes. Turn off the heat and allow the herbs to seep for another 10 minutes.
- Remove and dispose of the bay leaves. Remove the stems of the rosemary and thyme, mix the leaves into the milk mixture.
- Drain the root vegetables and mash. Stir in the milk mixture little by little, until you reach your desired consistency.
- Season with salt and pepper, garnish with sprig of thyme.
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