Transfer potatoes, parsnip and cauliflower to a medium pot filled with water over high heat. Add apple cider vinegar to water and stir. This will help keep vegetables white. Boil for 15-20 minutes or until all vegetables are soft.
While vegetables are boiling, add the non-dairy milk and vegetable bouillon to a small pot; bring to a gentle simmer. Keep warm.
In a pan over low heat, melt together the olive oil and coconut oil. Add the minced garlic and lightly saute for 1 minute moving it around the pan ensuring it does not burn. Remove from heat.
When vegetables are soft, drain the water and allow to cool slightly. Transfer vegetables and garlic-oil to a large food processor. Pulse to break apart the vegetables. Begin to process the vegetables adding a little of the seasoned milk at a time until you reach your desired consistency (you may only need 1-1/2 cups depending on the size of the vegetables). Salt and pepper to taste. Serve with mushroom gravy over top. (See "Mushroom Thyme Gravy" recipe).
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|Serving Size: 1 Serving (71g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 122 (92%)|
|Amt Per Serving||% DV|
|Total Fat 13.6g||18 %|
|Saturated Fat 1.9g||9 %|
|Monounsaturated Fat 9.9g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 0mg||0 %|
|Sodium 16.5mg||1 %|
|Potassium 165mg||4 %|
|Total Carbohydrate 2.9g||1 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 1.5g|
|Protein 1.1g||2 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 133
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