Serves: 4
Time: 30 mins
Price: €0.45 – €0.12 per portion
Today’s post is a simple one, but super worth following perfectly in order to get the most luxurious, buttery (yes, vegan buttery) glazed veggies. I love carrot, parsnip not so much – as mentioned in my Carrot and Parsnip Soup recipe! However the way this is cooked, the parsnip complements the carrot so well, I had to share!
You will need:
- 3 carrots, chopped into even chunks
- 1 parsnip, chopped into even chunks
- 2 tbsp vegan flora
- salt and pepper
If you are scaling up the recipe for more guests, make sure to keep the ratio to 3:1 carrots to parsnip as this is the secret to it not being to “parsnippy”. Also the flora is essential – they use a vegan butter flavouring and it is KEY!
How to make it:
Simple, cook at a rolling boil, in plenty of lightly salted water until the parsnip starts to disintegrate. Strain. Return to the pan and lob in the flora along with lashings of pepper and a little salt. Pop the lid on your pot and give it a good shake. And that’s it, the perfect buttery (but vegan) vegetable side dish! The shaking crumbles the parsnip into the butter, coating the carrot – trust me it’s just such a good combo!
Make sure to check the blog again tomorrow for another Vegan Christmas side dish – and follow my blog so you don’t miss out!
Hannah Finds Vegan 