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|By :Molly Patrick|
|Browse Category||Vegan & Vegetarian|
|Diet||Celiac, Dairy Free, Gluten Free, Low Carb, Plant-Based, Vegan, Vegetarian|
|Cooking Technique||Pressure Cook|
|Prep Time||60 minutes|
|Cook Time||15 minutes|
Roasted Garlic Sour Cream
A true modern hippie, Molly lived in a teepee as a wee one, then moved into an adobe house that her parents built by hand. They didn’t have indoor plumbing growing up, so it was outhouse city until she moved away for college. While she still has the free spirit, she also has a love affair with her Instant Pot, Netflix and indoor plumbing.
Molly holds a certificate in plant-based nutrition from Cornell University in conjunction with the T. Colin Campbell Foundation. For over a decade she has been working in the plant-based field, and is overjoyed that so many people are turning to a Whole Food Plant Based diet. She would love to help you on your journey too!
You can join Molly’s community through her Facebook group “Clean Food Dirty Girl” and her email on her blog!
Missing instructions on how to finish dish after thr potatoes are cooked. I assume you mash them together but how much garlic sour should you add?
This sounds yummy but how do you finish it? Do you puree the celery potato mixture? Do you just mix everything together when its done? Is it to taste? Please update this 🙂 thanks!
The instructions are incomplete.