carrots & potatoes with lemon & saffron

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

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