This recipe is from our family’s in-house chef and my brother-in-law, Eric Rogers – the guy who did the awesome Christmas firepit extravaganza. It’s absolutely delicious, and a good side for a vegan feast.

3 Parsnips

1 celery root

2 cardamom pods

1 vanilla pod

2 tbsps olive oil

1 tbsp honey

1/4 cup veggie stock

1/2 tsp salt

1/4 tsp pepper

Grind seeded cardamom in spice grinder.

Split vanilla bean in half and scrape vanilla from bean.

Peel parsnips and celery root and cut into 1” cubes. Cover with cold water in a pot and bring to a boil, then reduce to a simmer and cook until soft, approximately 30 minutes. Meanwhile, bring veggie stock to a simmer.

Drain parsnip/celery root mix and mash. Add olive oil, honey, and enough stock to allow a smooth, whipped consistency. Add cardamom and vanilla as well as salt and pepper and continue to mix until smooth. Serves 4.