What to do
- Set a steamer basket in a large pot. Fill with enough water to come just below basket and bring to a boil.
- Place potatoes, cauliflower, parsnips, onion, and garlic in basket; reduce heat to a simmer. Cover, and cook until tender, about 15 to 20 minutes.
- Transfer steamed veggies and potatoes to a food processor and add the chopped beets, butter, olive oil, milk, and season with salt and pepper. Pulse until smooth and creamy. Taste to adjust for seasoning or with more butter or milk to achieve desired consistency. Be careful to not over mix.
- Transfer to a serving dish and keep warm. To serve, top with herbs and more butter, if desired.
What you’ll Need
4 large Yukon gold potatoes, peeled and chopped
1 head cauliflower, cored and chopped
4 medium parsnips, peeled and chopped
½ yellow onion, chopped
3 large garlic cloves
2 (8.8oz) packages Love Beets Organic Cooked Beets
½ cup vegan butter
3 tbsp extra-virgin olive oil
¼ cup non-dairy milk, of your choice
2 tsp sea salt
Freshly ground black pepper
Handful chopped fresh herbs such as parsley, chives, and thyme