Mashed Potatoes and Parsnips with Crisp Root Vegetable Strips

Name: Mashed Potatoes and Parsnips with Crisp Root Vegetable Strips
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 8
Cuisine: Global
Ingredients: 12 fresh sage leaves; 1 teaspoon kosher salt, divided; 59 milliliters nutritional yeast; 2 Tbsps olive oil; 680 grams parsnips, rinsed, scrubbed, and patted dry; 1 teaspoons pepper, divided; 79 milliliters vegan coconut spread* or vegan margarine; 1 liters vegetable broth; 680 grams Yukon Gold potatoes, rinsed, scrubbed, and patted dry

Mashed Potatoes and Parsnips with Crisp Root Vegetable Strips might be a good recipe to expand your side dish collection. Watching your figure? This gluten free, fodmap friendly, and vegan recipe has 206 calories, 4g of protein, and 9g of fat per serving. This recipe covers 13% of your daily requirements of vitamins and minerals. This recipe serves 8. A mixture of sage leaves, kosher salt, parsnips, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It can be enjoyed any time, but it is especially good for Thanksgiving. From preparation to the plate, this recipe takes about 1 hour.

Instructions

Preheat oven to 40

Equipment you will use

Oven

Peel parsnips and potatoes, saving peels. On a rimmed baking sheet, toss peels with oil, sage, and 1/4 tsp. each salt and pepper, and spread out evenly.

Ingredients you will need

Salt And Pepper

Parsnip

Potato

Spread

Sage

Cooking Oil

Equipment you will use

Baking Sheet

Bake for 10 minutes, stir, then cook until golden and crisp, stirring another time, 4 to 6 minutes. Keep warm.

Equipment you will use

Oven

Cut parsnips and potatoes into 2-in. chunks, put in a medium pot with broth, cover, and bring to a boil over high heat. Reduce heat and simmer until parsnips are very tender when pierced, 25 to 30 minutes.

Ingredients you will need

Parsnip

Potato

Broth