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| Roasted Mashed Potatoes with Parsnips (meat, can be pareve/vegan) 3 large russet potatoes (1� - 2 lbs. total), quartered 4 medium parsnips (1 lb. total), peeled and cut into 1-inch chunks 1 c. chicken broth (use vegetable broth for a pareve version) � t. salt 1/4 t. pepper 1/3 c. non-dairy creamer 3 T. margarine paprika Preheat oven to 450�F. Place the potatoes, parsnips, broth, salt, and pepper in a greased, shallow baking dish. Cover with foil and bake for 45 minutes, until very tender. Remove them from the oven and cool slightly. In a small saucepan (or microwave) heat the non- dairy creamer and margarine together until the margarine is melted and the mixture is warm, but not hot. Place the vegetable mixture in a bowl and mash it, adding non-dairy creamer/margarine mixture until the mixture is combined, but still slightly chunky. Place in a serving bowl and sprinkle the top with a little paprika. Serves 6 to 8. Posted to http://groups.yahoo.com/group/Jewish_Cuisine/ By sypollard@... |