Mashed Parsnips, Carrots & Sweet Potatoes
We are always searching out new vegetables, and our latest discovery of parsnips proved to be a delight. Parsnips were cultivated in Roman times and come from the same biological family as carrots, parsley, and celery. Parsnips are a nutritious root vegetable, shaped like carrots but a creamy color. While parsnips are available all year around, the sweetest parsnips are those that have been in the ground until after frost. ~ June & Kris
- 3 medium parsnips, peeled and cut into 1/2” pieces
- 3 medium carrots, peeled and cut into 1/2” pieces
- 1 large sweet potato peeled and cut into 1/2” cubes
- 1 teaspoon salt
- 1/4 cup rice milk
- 1/4 cup buttery spread
- 1/4 teaspoon salt
- 1/4 teaspoon SweetLeaf English Toffee liquid stevia
- 1. Place prepared parsnips, carrots, sweet potato, and salt in pan and barely cover with cold water. Heat to boiling, cover, and reduce heat to medium. Cook for 10 to 15 minutes or until vegetables are soft.
- 2. Drain vegetables and return to pan. Add rice milk, buttery spread, liquid stevia, and 1/4 teaspoon salt. Mash until smooth and serve hot.
- 2 1/2-quart pan
- Cutting board
- Your favorite chef’s knife
- Vegetable peeler
- Measuring spoons
- Potato masher
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