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No Thanksgiving feast is complete without a yummy potato side dish. I considered going with the classic mashed potato recipe but then decided to mix things up a bit this time. We are already causing a stir with our delicious vegan Thanksgiving dinner, might as well include the potatoes.
We love all holiday dinners but Thanksgiving is among our favourites. There are always so many side dishes on the table it is hard to choose where to even begin. I usually lack a bit self-control and go at them as if there weren't another 10 in line, especially if there are potatoes involved.
I am not sure why but potatoes are so incredibly comforting, and holiday food is all about comfort. At home, we are fans of mashed and pureed potatoes, we love the silky creamy texture and the simple yet delicious taste.
For our vegan Thanksgiving dinner, I wanted to upgrade my old potato puree recipe. I added another root veggie which has an incredible taste but it is a bit underrated or not that common. Have you ever cooked with parsnips?
Parsnips look like pale carrots but their taste is completely different. I love its slightly sweet taste and its subtle nutty earthy notes. It is hard to explain since it has such a unique flavour. All I can say is that it's really delicious and will make our puree a heavenly delight.
Aside from the lovely addition to the taste, we are also dumping a few extra nutrients into this side dish with this extra ingredient. Parsnips are rich in antioxidants, fiber, water, and protein. You won't be packing many carbs nor calories but you will be loading up on vitamins and minerals such as calcium, potassium, manganese, magnesium, vitamin B6, C, E, and K.
As you can see, we are in for some really good stuff with this potato parsnip puree. We have a bunch of nutrients and the vegetables we are using are super delicious. But we like to enhance the flavours so we are adding some extra ingredients to get the perfect taste and while working at it, nail the consistency as well.
Aside from the potatoes and the parsnips, we are also adding garlic, olive oil, a bit of salt and a mixture of water and almond milk. This will get that silky creamy texture we are so badly craving. And the few seasonings will add that extra touch to make this puree perfect.
I like the dish to look super pretty so whenever it is meant to go on a table I garnish it with a bit of black pepper, extra virgin oil and a sprinkle of fresh rosemary. It makes it look very festive and incredibly inviting. You and your family will love having this delicious puree in your vegan Thanksgiving feast!
For the parsnip potato puree
For the garnish
|Amount Per Serving|
|Calories 138||From Fat 24|
|% Daily Value*|
|Total Fat 3g||4.1%|
|Saturated Fat 0g||1.8%|
|Trans Fat 0g|
|Total Carbohydrate 27g||8.9%|
|Dietry Fiber 4g||16%|
|Vitamin A 34.19IU||0.7%|
|Vitamin B-12 0µg||0%|
|Vitamin B-6 0.41mg||20.4%|
|Vitamin C 29.94mg||49.9%|
|Vitamin D 6.88IU||1.7%|
|Vitamin D3 0.16µg|
|Vitamin E 1.26mg||4.2%|
|Vitamin K1 10.57µg||13.2%|
|Folic Acid 0µg|
|Pantothenic acid 0.55mg||5.5%|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
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