Photo: Alex Farnum; Styling: Randy Mon

 

YieldsServes 8 to 10Total Time1 hr
AuthorAdeena Sussman,
No need to toss those peels in the compost. Roast them with sage leaves and a little oil, and you've got a crisp and ingenious topping. In the mash, the coconut spread brings out the parsnips' sweetness.

How to Make It

Step 1
1

Preheat oven to 400°. Peel parsnips and potatoes, saving peels. On a rimmed baking sheet, toss peels with oil, sage, and 1/4 tsp. each salt and pepper, and spread out evenly. Bake for 10 minutes, stir, then cook until golden and crisp, stirring another time, 4 to 6 minutes. Keep warm.

Step 2
2

Cut parsnips and potatoes into 2-in. chunks, put in a medium pot with broth, cover, and bring to a boil over high heat. Reduce heat and simmer until parsnips are very tender when pierced, 25 to 30 minutes. Drain, reserving liquid.

Step 3
3

Return vegetables to pot with 1 cup broth (save remaining broth for other uses) and beat with a mixer or mash until as smooth as you like. Add coconut spread, yeast, and remaining 3/4 tsp. salt and 1/2 tsp. pepper; stir well. Transfer to a warm bowl. Top with some of root vegetable strips and serve the rest on the side.

Step 4
4

*Find butterlike coconut spread, such as Earth Balance, as well as nutritional yeast at health-food stores or Whole Foods Market.

Step 5
5

Note: Nutritional analysis is per serving.

Ingredients

 1 1/2 pounds parsnips, rinsed, scrubbed, and patted dry
 1 1/2 pounds Yukon Gold potatoes, rinsed, scrubbed, and patted dry
 1 1/2 tablespoons olive oil
 12 fresh sage leaves
 1 teaspoon kosher salt, divided
 3/4 teaspoon pepper, divided
 1 1/2 qts. vegetable broth
 1/3 cup vegan coconut spread* or vegan margarine
 1/4 cup nutritional yeast*

Directions

Step 1
1

Preheat oven to 400°. Peel parsnips and potatoes, saving peels. On a rimmed baking sheet, toss peels with oil, sage, and 1/4 tsp. each salt and pepper, and spread out evenly. Bake for 10 minutes, stir, then cook until golden and crisp, stirring another time, 4 to 6 minutes. Keep warm.

Step 2
2

Cut parsnips and potatoes into 2-in. chunks, put in a medium pot with broth, cover, and bring to a boil over high heat. Reduce heat and simmer until parsnips are very tender when pierced, 25 to 30 minutes. Drain, reserving liquid.

Step 3
3

Return vegetables to pot with 1 cup broth (save remaining broth for other uses) and beat with a mixer or mash until as smooth as you like. Add coconut spread, yeast, and remaining 3/4 tsp. salt and 1/2 tsp. pepper; stir well. Transfer to a warm bowl. Top with some of root vegetable strips and serve the rest on the side.

Step 4
4

*Find butterlike coconut spread, such as Earth Balance, as well as nutritional yeast at health-food stores or Whole Foods Market.

Step 5
5

Note: Nutritional analysis is per serving.

Mashed Potatoes and Parsnips with Crisp Root Vegetable Strips