Root Vegetable Mash

• 2 parsnips, peeled and rough chopped
• 2 carrots, peeled and rough chopped
• 1 celeriac, peeled and rough chopped
• 2 turnips, peeled and rough chopped
• 1 sweet potato, peeled and rough chopped
• Salt and pepper
• ¼ cup (60 ml) almond milk
• 2 tablespoons (30 ml) nutritional yeast

Method:

In a large pot, combine the parsnips, carrots, celeriac, turnips, and sweet potato. Cover the vegetables with cold water and season well with salt.

Place the pot over medium heat and bring to a simmer. Cook until the vegetables are soft, but not mushy, 15-20 minutes.

Drain the vegetables.

Puree the vegetables through a food mill or ricer into a large bowl.

Stir in the almond milk and nutritional yeast. Season with salt and pepper. Serve immediately.