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.
Ingredients: [‘parsnips’, ‘yukon gold potato’, ‘bouillon’, ‘lemon juice’, ‘margarine’, ‘sour cream’, ‘salt and pepper’, ‘green onions’]
Quantity of 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”]
Number of Servings: 4
Steps: [‘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!’]