Parsnip Puree-With Roasted Garlic
Parsnip puree is a rich and creamy alternative to your usual mashed potatoes. Roasted parsnips and garlic are pureed and seasoned with earthy thyme to make a dish fit for your Thanksgiving table.
Ingredients
- 2 pounds parsnips peeled and chopped into bite size pieces
- 3 tablespoon olive oil
- 1 bulb garlic
- 1 cup soy milk or any plant-based milk
- 4 tablespoon vegan butter
- 3 teaspoon fresh thyme *leaves only
Instructions
- Preheat the oven to 190C (375 F). Line a baking tray with parchment paper.
- Chop the top off the garlic head, drizzle with one tablespoon of olive oil and wrap tightly in foil.
- Peel the parsnips, and chop them into bite size pieces. Transfer them to the baking tray and drizzle with the remaining olive oil. Using a spatula, turn the parsnips over a few times to ensure they are evenly coated in olive oil. Roast for 40 minutes.
- Transfer the roasted parsnips to a food processor. Pop the garlic out of it's skin and add it to the parsnips along with the thyme, vegan milk and butter. Season liberally with salt and pepper. Puree until the parsnips are
Nutrition
Calories: 249kcalCarbohydrates: 29gProtein: 3gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 1gSodium: 95mgPotassium: 632mgFiber: 8gSugar: 8gVitamin A: 559IUVitamin C: 30mgCalcium: 114mgIron: 1mg
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