Mashed Potatoes & Parsnips & Crisp Root Vegetable Strips Recipe - 0 – Sunset Magazine

Ingredients

• 1 1/2 pounds parsnips, rinsed, scrubbed, and patted dry
• 1 1/2 pounds Yukon Gold potatoes, rinsed, scrubbed, and patted dry
• 1 1/2 tablespoons olive oil
• 12 fresh sage leaves
• 1 teaspoon kosher salt, divided
• 3/4 teaspoon pepper, divided
• 1 1/2 qts. vegetable broth
• 1/3 cup vegan coconut spread* or vegan margarine
• 1/4 cup nutritional yeast*