Herb-Infused Mashed Root Veggies

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.

Here’s what you need:

• 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

1. 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.
2. 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.
3. Remove and dispose of the bay leaves. Remove the stems of the rosemary and thyme, mix the leaves into the milk mixture.
4. Drain the root vegetables and mash. Stir in the milk mixture little by little, until you reach your desired consistency.
5. Season with salt and pepper, garnish with sprig of thyme.

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