top with more lemon
zest & lemon juice, as well
as balsamic glaze
source, 6 servings
2 lbs carrots, 2 lbs potatoes, 1/2 stick vegan butter, zest & juice of 1 lemon, 1 t sea salt, pinch saffron, 1/4 c nut milk
boil chopped veggies until tender, drain, mash with rest
haikuveg 