Description
A creamy vegan parsnip puree topped with crunchy roasted chickpeas and cumin roasted carrots, dinner is served!
Ingredients
Scale
- Parsnip Puree:
- 1 lb . parsnips (peeled and sliced)
- 1 cup unsweetened almond milk
- 1 clove of garlic
- 1 teaspoon fine grain sea salt
- Freshly cracked black pepper (to taste)
- Roasted Carrots and Chickpeas:
- 6 carrots (peeled and sliced into 1/2 inch pieces)
- 1 cup cooked chickpeas
- 3 tablespoons olive oil
- 1 teaspoon fine grain sea salt
- 2 teaspoons cumin
- 1/4 teaspoon chili powder
- 1/4 teaspoon freshly cracked black pepper
Instructions
- To prepare the parsnip puree: In a medium pot over medium high heat, place the parsnips in the pot and cover with water. Bring to a boil, then reduce to a simmer for 15 minutes. Drain and place in a blender with the almond milk, garlic, salt, and black pepper. Blend until smooth and creamy. Set aside.
- Preheat oven to 400 degrees F.
- Place the carrots and chickpeas in a large bowl and drizzle with the olive oil stirring to coat. Add the salt, cumin, chili powder, and black pepper, stirring again to coat all evenly. Transfer to a rimmed baking sheet and roast for 20-25 minutes. Remove from oven and top parsnip puree with the roasted chickpeas and carrots.