|3 large parsnips, peeled (500 grams)|
|1 teaspoon salt|
|1 small sprig thyme|
|cup unsweetened almond milk|
|teaspoon white pepper|
Chop the parsnips into equal-sized chunks and place in a medium saucepan. Cover with cold water, add salt and thyme, cover with a lid.
Bring to the boil, remove lid and simmer for 25 minutes or until tender to the point of a cutlery knife. Drain and leave to steam off for a few minutes to ensure all excess moisture is released. Discard the thyme.
Warm the almond milk.
Mash the parsnip thoroughly by hand, then mash and stir in almond milk a little at a time until preferred consistency is reached.
Taste and add a little more salt if required and white pepper.
Serves: 4 as a side dish
Preparation time: 5 minutes
Cooking time: 25 minutes
- Sunday Star Times
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