Parsnip rolls

Ingredients

• 1 large parsnip (about 100 g mashed)
• 570 ml soy milk
• ½ teaspoon salt
• 55 g vegan butter, plus a little more for the baking sheets
• 7 g active dry yeast (one packet)
• About 800 g flour

Missing an ingredient?

• What to use instead of all-purpose flour
• What to use instead of soy milk
• What to use instead of vegan butter

Instructions

1. Peel the parsnip, cook it until very tender and mash it with a fork, removing the tough fibers.
2. Warm the soy milk until lukewarm (not hot) and mix it with the mashed parsnip, salt, vegan butter and yeast.
3. Add flour, about 500 g, until you have a thick batter. Cover it and leave it in a warm place until doubled, about an hour and a half.
4. Add more flour, kneading, until you have a dough you can roll out. Let it rise again, an hour.
5. Roll it out half a centimeter thick and cut it into rounds. Put them on greased baking sheets and let them rest for a few minutes while the oven heats to 220°C (425°F).
6. Bake them for about 20 minutes. The author assures us they don't taste of parsnip.

Nutrition facts

Approximate, per serving (about 113 g). Calculated with data from USDA FoodData Central.