Ingredients

2 cups parsnip (washed, cubed)
½ cup pine nuts
1½ cups water
1/3 cup lemon juice
2 cloves garlic (minced)
1 teaspoon sea salt (or to taste)
1 teaspoon olive oil

Recipe Directions

1. Blend all ingredients until creamy.

2. Serve with a drizzle of flax oil or a simple gravy (such as 1/2 cup chickpea miso and 1/2 cup water whisked with some seasoning, such as a drop of cumin or pepper or chopped mushrooms).

Kandace's Thoughts

By kandace

I’ve tried other mashed potato-ish recipes before, but this is the first that made my taste buds sing.

Thanks to chef Bruce Horowitz from the Sun Kitchen who created this delight and kindly allowed me to post it here.

Shown with the chickpea/miso gravy and pepper.

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Comments

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Raymond

Mar 29, 2009

18 votes
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This was really, really good. While you still may not mistake them for mashed potatoes, the recipe is very tasty, the best of its kind for sure!

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