PARSNIP ROOT WHIP

MAKES 5 TO 6 SERVINGS

WHEN YOU’RE READY TO DEVIATE from your standard mashed potato recipe, this creamy root whip is by far the best place to start. Parsnips bring a complex sweetness, while the celery root is creamy and slightly herbaceous. When you’re shopping for parsnips, try to select smaller ones as they’re going to be more tender and easier to work with. And as with any mashed potato recipe, you want to cut the root vegetables into large pieces, as smaller pieces will absorb more water and will prohibit you from getting that airy fluffiness we all love. To bring this dish together, I love Kite Hill brand cream cheese, but vegan sour cream can stand in as a substitute if you can’t get your hands on it.

5 teaspoons sea salt

1 pound Yukon Gold potatoes, peeled

⅔ pound celery root, peeled and cut into 1-inch pieces (see Chef’s Note, here)

⅔ pound parsnips, peeled and cut into 1-inch pieces

6 ounces plain vegan cream cheese

5⅓ tablespoons vegan butter, cut into ½-inch pieces

Pinch of white pepper

Leaves from 2 sprigs thyme, chopped

1. Fill a large pot with water, add 1 tablespoon of the salt, and bring to a boil over high heat.

2. Add the potatoes and allow to cook for 10 minutes before adding the celery root and parsnip.

3. Allow to cook for another 15 to 20 minutes over high heat, or until potatoes are tender when pierced with a knife.

4. Remove from the heat and drain in a colander. Allow the hot vegetables to sit for 3 to 4 minutes while the excess water evaporates.

5. In a large mixing bowl, combine the vegetables and mash with a large whisk or potato masher. Fold in the remaining ingredients, except the thyme. When the vegetables are fully mashed, you may need to fully combine everything with a large spoon or rubber spatula, being careful not to overmix.

6. Serve hot, garnished with the thyme.

CHEF’S NOTE: To avoid overmixing (and the gumminess that will inevitably follow), mash the root vegetables first before folding in the other ingredients.