Summary

Ingredients

• 500 g parsnip (s)
• 500 g potato (s), floury variety
• Vegetable broth
• a bit salt
• some pepper
• Nutmeg, freshly grated
• possibly parsley if necessary
• possibly celery greens if necessary

Print Recipe Pin Recipe

Instructions

1. Peel and dice the parsnips and potatoes with a peeler. Cook in vegetable broth in a saucepan until firm to the bite. Drain while keeping the liquid.
2. Now mash both, then stir with a whisk and gradually add some of the collected liquid (broth) until the desired consistency is achieved. Season with salt, pepper and, if necessary, nutmeg and season to taste. If necessary, finely chopped parsley or celery greens can be stirred in.
3. Tip: If you want it creamier, add butter while stirring, but then the side dish is no longer vegan. However, 25 g butter also means an additional 185 Kcal content.