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
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 ThoughtsBy 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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Juicing PineappleClaireT - 2 days 21 hours ago
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