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Mashed Potatoes And Parsnips With Crisp Root Vegetable Strips


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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*

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