Mashed 'tater's and Parsnips

Name: Mashed 'tater's and Parsnips
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 1 1/2 lbs parsnips; 1 lb yukon gold potato; 3 teaspoons bouillon (I used Better then Bouillon Vegetable Base); 1 tablespoon lemon juice; 4 tablespoons margarine (I used vegan earth balance); 1/2 cup sour cream (I used vegan sour cream that I heated slightly); salt and pepper; 2 tablespoons chopped green onions

Submitted by Chef Joey Z.

"This morning my hubby brought me some lovely parsnips fresh out of the garden. They over wintered and he asked that I mash them. I didn't have enough so I added some Yukon Gold potatoes to them and the combination is quite delicious. I didn't peel my potatoes, however that's optional."

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photo by Chef Joey Z.

Ready In:: 30mins
Ingredients:: 8
Serves:: 4

ingredients

1 ¹⁄₂ lbs parsnips
1 lb yukon gold potato
3 teaspoons bouillon (I used Better then Bouillon Vegetable Base)
1 tablespoon lemon juice
4 tablespoons margarine (I used vegan earth balance)
¹⁄₂ cup sour cream (I used vegan sour cream that I heated slightly)
salt and pepper
2 tablespoons chopped green onions

directions

Peel and chop the parsnips and potatoes into similar size pieces.
Simmer in a large pot of water for about 20 minutes, or until very tender.
Using a large stand mixer add the potatoes and parsnips and give them a good mix.
Add the margarine and warmed sour cream.
Season with the salt and pepper.
Serve hot with a garnish of green onions.
Bon Appetit!

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Reviews

I made this, but changed the veggie amounts. I only used 2 parsnips, plus added a peeled zucchini that needed to be used. I didn't have non dairy sour cream, so I added some almond milk with the Earth Balance and it turned out good! My kids ate it, even though I could taste a hint of the parsnips. Any more and I think they wouldn't have eaten it. Does the lemon do anything for that? I left it out. Thanks, Chef Joey! I didn't rate, as I changed it so much.

WI Cheesehead

RECIPE SUBMITTED BY

Chef Joey Z.

<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> I was born in northern Ontario in Canada. I am of Irish /Spanish/French Canadian descent. In 2002, myself, my hubby Stu, and our dog Ginger moved to the high desert of New Mexico. I am a Domestic Engineer and a Professional Artist. I enjoy oldies, classical and jazz music. My hubby is a Professional Jazz and Classical Musician. He plays with the Albuquerque Philharmonic Orchestra which is wonderful because I get to see all his concerts and they are free! We are trying our best to live a Green and Sustainable lifestyle which is no easy feat in a desert. I love any cookbook that promotes good health and tasty meals. I enjoy pasta dishes and sweet vegan deserts. I have found that I am very successful in converting conventional recipes to vegan. This has allowed me to enjoy all types of foods that I other wise could not. Some day we would like to relocate to upstate New York and be closer to my family in Canada and my husbands in New York. My DH retires in 9 years, so nothing will stop us from heading home then :-)

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