There is often that dinner scene in the movies. The one where everybody sits around a massive wooden table passing around platters of steaming food. The food I prepare is rarely seen in those movies. You never see Ryan Reynolds asking Mila Kunis to “please pass the tofu curry” It just doesn’t happen. They always have amazing bowls of pasta and plates piled high with filet mignon. There’s always a big salad and a serving dish of peas. Why are there always bowls of peas?
Ingredients:
5 parsnips
1 medium potato
4 garlic cloves, sliced
1/2 cup non-dairy sour cream
1/2 tbsp. olive oil
1 tbsp. fresh thyme
3 tsp. garlic powder
salt
ground pepper
Directions:
Peel and cube up the potatoes and the parsnips.
Place in a pot.
Cover the cut up veggies with some salted water.
Bring the pot to a boil. Turn down to medium and cook for about 20 minutes or until the veggies are tender.
Turn off the stove.
Drain all but about a tablespoon of the cooking liquid.
Add in the sour cream and olive oil.
With an immersion blender, puree the parsnip mixture.
Add in the spices. Add salt and pepper to taste.
Serve!
These were great paired with a stew and its’ gravy.
Enjoy!
