Servings:
Serves 6 to 8I’ve tried other mashed potato-ish recipes before, but this is the first that made my taste buds sing. Thanks to chef Bruce Horowitz [3] who created this delight and kindly allowed me to post it here.
Shown with the chickpea/miso gravy and pepper.
Ingredients:
2 cup parsnip, washed and cubed
½ cup pine nuts
1½ cup water
.33 cup lemon juice
2 clove garlic, minced - or more to
taste
1 teaspoon sea salt, or to taste
1 teaspoon olive oil
Preparation:
- Blend all ingredients until creamy.
- Serve with a drizzle of flax oil or a simple gravy, such as: .5 cup chickpea miso and .5 cup water whisked with some seasoning, such as drop of cumin or pepper or chopped mushrooms.
