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directions<br />
1. Cut the potatoes and the parsnip into little cubes. Place<br />
them in a bigger pot, pour water on them, until they<br />
cover and let them overboil.<br />
2. In a seperate pot or bowl heat up the butter together<br />
with the soy milk, season it with salt, and garlic powder.<br />
3. When the potatoes and parsnips are completely overboiled<br />
pour the water out of it. Than in a same pot,<br />
you can mix with the melted butter and soy milk. For<br />
mixing and mashing the potates use a potato-masher.<br />
You can always add more butter and milk if the texture<br />
is not enough creamy though.<br />
4. Tip: For mixing and and mashing the potatoes never<br />
use a handblender, it becomes gooey/instead you can<br />
use an electrical hand whisker<br />
Potato puree with parnsip and<br />
rukkola<br />
ingredients<br />
1 kg of Potato<br />
3 midlle size parsnip<br />
1 teaspoon of garlic<br />
100 gr of vegan butter<br />
200 ml of unsweetend soy milk<br />
Salt to taste<br />
Two big handful of ruccola – optional
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