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Mashed Potatoes and Parsnips with Crisp Root Vegetable Strips

See full recipe on: My Recipes



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*

Nutrition 8 servings

Per Serving % Daily Value
Calories 197
Fat 4g 7%
Carbs 34g 11%
Protein 7g 14%
Fiber 9g 36%
Cholesterol
Sodium 47mg 1%
     
Fat
Carbs
Protein

Preparation









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