Parsnip Potato Pureé with Vegetable Gravy - Canadian Food Focus

Ingredients

• 1 lb parsnips, (peeled and cut into 1-inch pieces)
• 2 large russet potatoes, (peeled and cubed)
• 1 cup buttermilk
• 3 sprigs fresh thyme
• 4 Tbsp butter
• 1/2 tsp salt
• 1/2 tsp white pepper
• 1/4 cup butter
• 1 small yellow onion, (diced)
• 1/2 cup all-purpose flour
• 4 cups Roasted Vegetable Broth ((see notes))
• 1 Tbsp nutritional yeast
• 2 tsp Worcestershire sauce
• 1 Tbsp soy sauce
• 1/2 Tbsp Tomato paste