Vegan Recipe: Roasted Parsnip Puree

If you are looking for something different to serve as a side dish you should try this roasted parsnip puree. It looks like mashed potatoes but it tastes completely unique. Roasting the parsnips bring out the natural sweetness and it really adds to the flavor of this side dish. I served my roasted parsnip puree topped with sautéed mushrooms and vidalia onions. Next to it, roasted sweet potatoes with garlic and rosemary, and Field Roast apple sage vegan sausages. 

Vegan Recipe: Roasted Parsnip Puree

Ingredients

~ 6 parsnips peeled and cut into one inch cubes
~ 4 tablespoons olive oil
~ pinch of salt and pepper
~ 2 tablespoons Earth Balance
~ 4 tablespoons cashew milk
~ freshly grated nutmeg to taste

Instructions

~ roast parsnips with oil, salt and pepper in a 450 degree oven for 30 to 40 minutes or until fork tender
~ put the roasted parsnips in a food processor with Earth Balance, cashew milk and a few grates of fresh nutmeg
~ puree until smooth

Vegan Recipe: Roasted Parsnip Puree