Rich and irresistible, this twist on a classic recipe was created by chef and cookbook author Del Sroufe. Here, he uses plant-based milk such as rice, oat, almond, or soy in place of cow's milk. From The Forks Over Knives Plan: A 4-Week Meal-by-Meal Makeover.
A classy yet stand-out side dish, these sautéed parsnips are flavored with wine, butter, and thyme. They're the perfect addition to any meal - especially Thanksgiving! Get the easy recipe on http://RachelCooks.com!