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Tis the season for so many tasty recipes, am I right? I know you are just as excited as I am for the holiday season to make all the delicious dishes! No festive spread can be without a mashed potato and gravy dish so, here is one I know you will love! And, that’s right…it’s vegan! Black Fig Food subscriber, meet Parsnip Potato Mash with Jackfruit Gravy.
Since I have transitioned to complete plant-based eating (newsflash: yay me!), I am more hell-bent than ever to create my favorite non-vegan meals into yummy vegan versions. So far, I have had a few blow outs but, I keep on going until I get it right. This recipe for a traditional mashed potato and gravy side dish is full of that “holiday flavor” we all crave come November. In fact, I just may be eating this dish all damn year because….MASHED POTATOES!!!
So basically, this needs to be on your table this holiday season, okay?
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Parsnip Potato Mash with Jackfruit Gravy
- Total Time: 40 minutes
- Yield: 4-6 1x
Ingredients
6 parsnips, peeled and sliced
3 large russet baking potatoes, peeled and sliced
1/2 cup unsweetened almond milk
1–2 tbsp vegan butter
salt and pepper for seasoning
recipe for Jackfruit Gravy
fresh thyme for garnish
Instructions
In a large pot, add parsnips and potatoes. Add enough water to cover an inch over vegetables. Place over medium-high heat and add a hefty pinch of sea salt to water. Boil for about 20-30 minutes or until parsnips are soft. They will cook a bit slower than the potatoes so, if those can be easily poked with a knife to check for doneness, then it’s all ready to be drained.
After draining liquid, place pot back on to the stove top but reduce heat to low. Mash vegetables with a potato masher until smooth. Add almond milk, butter, salt and pepper. Stir to combine. Adjust seasoning if needed. Place lid over mash and set aside until ready to serve. When serving, ladle Jackfruit Gravy over potatoes and sprinkle with fresh thyme.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: side dish
- Method: stove top
