Food recipes
Mashed Potatoes and Parsnips
Mashed Potatoes and Parsnips Ingredients: potatoes, raw, skin parsnips, raw salt, table soymilk, original and vanilla, unfortified oil, olive, salad or cooking spices, pepper, black Directions: In large saucepan, comb...
Mashed Potatoes and Parsnips
Ingredients:
potatoes, raw, skin
parsnips, raw
salt, table
soymilk, original and vanilla, unfortified
oil, olive, salad or cooking
spices, pepper, black
Directions:
In large saucepan, combine potatoes, parsnips and enough cold water to cover by several inches.
Add 2 tsp.
salt.
Bring to a boil over high heat, reduce heat to low and cook until potatoes are tender, 15 to 35 minutes, depending on size.
Check with a fork to see if theyre donethey should be softened to the core.
Drain vegetables, reserving cooking liquid.
Hold each hot potato in a dish towel and remove skin with a small knife or your fingers.
Return potatoes and parsnips to saucepan.
Add soymilk, oil and 1/4 cup reserved cooking liquid; mash with a hand masher.
Add more cooking liquid if necessary to thin to desired texture.
Season with pepper and remaining 3/4 tsp.
salt.
Ingredients:
potatoes, raw, skin
parsnips, raw
salt, table
soymilk, original and vanilla, unfortified
oil, olive, salad or cooking
spices, pepper, black
Directions:
In large saucepan, combine potatoes, parsnips and enough cold water to cover by several inches.
Add 2 tsp.
salt.
Bring to a boil over high heat, reduce heat to low and cook until potatoes are tender, 15 to 35 minutes, depending on size.
Check with a fork to see if theyre donethey should be softened to the core.
Drain vegetables, reserving cooking liquid.
Hold each hot potato in a dish towel and remove skin with a small knife or your fingers.
Return potatoes and parsnips to saucepan.
Add soymilk, oil and 1/4 cup reserved cooking liquid; mash with a hand masher.
Add more cooking liquid if necessary to thin to desired texture.
Season with pepper and remaining 3/4 tsp.
salt.