Thanksgiving is here! And this year, per usual, I still haven’t decided exactly what to make. I wanted to spice it up a bit and make something that we usually don’t eat. A vegan dish that everyone will love makes the WOW! factor even better. I actually got the idea from sampling at Trader Joes, one of my favorite activities. They make a similar dish, but frozen. I’m gonna use root vegetables in place of potatoes for a healthier, but still creamy dish. I adapted the recipe from Taste, a food blog.

Celery Root, Parsnips & Turnips

 Baked Root Vegetable Puree

Serves 6-8 as a side dish

3 medium parsnips
2 large turnips
1 large sweet potato
1 large rutabaga
4 tablespoons unsalted margarine(vegan, obviously)
1/4 cup veganaise or non-dairy cream substitute
2 teaspoons salt
1 teaspoon freshly ground black pepper
Sage leaves or rosemary for garnish

Peel and cut vegetables in 2 inch chunks. Steam in a large pot until super soft, 20-30 minutes. Cut the batch in half and puree it in a blender or food processor with 2 tablespoons margarine.

Combine puréed vegetables, veganaise, salt and pepper in large bowl and mix well. Transfer the glob into a baking dish. Put a sage or rosemary leaf on top of the glob. The taste will seep into the dish while its baking, adding extra flavor. If you don’t like either of those spices, add one you like or leave it out. Bake in pre-heated 350 F. oven 25 minutes.


Enjoy your family and good food, always!