How to make it
Place the potatoes and parsnips into a large pot. Fill the pot with cold water so that it’s a few inches above the vegetables. Heat over high heat and bring the water to a boil. Cook the vegetables for 20-30 minutes or until fork tender.
In the meantime, heat the olive oil in a large pan over medium-high heat. Add in the onion and mushrooms. Cook for about 8 minutes until the mushrooms have browned and the onion has softened. Mix in the Lee Kum Kee Minced Garlic, tomato paste, and Lee Kum Kee Sriracha Chili Sauce. Cook for about 5 minutes then add in the red wine, 1 tablespoon of the rosemary, thyme, half of the kosher salt, and black pepper. Mix until combined and cook until the wine reduces by half, about 2 minutes.
In a small bowl, whisk together the vegetable broth, flour, and Lee Kum Kee Panda Brand Premium Cooking Soy Sauce. Pour the mixture into the pan and mix. Simmer for about 5 minutes until the mixture has thickened. Remove the thyme stems from the pan and mix in the lentils. Remove the pan from heat and set aside.
When the potatoes and parsnips are tender, drain them from the pot. Return them back to the hot pot and add in the milk, butter, remaining half of the salt, and remaining 2 teaspoons of rosemary. Mash everything together until creamy.
Serve the mashed potatoes with the parsnips with the lentil stew. Garnish with chopped parsley and additional thyme sprigs. Enjoy!