Pureed Parsnips

  • 3-4 large parsnips
  • 1-2 tbsp non-dairy spread such as Earth Balance Olive Oil
  • 1-2 tbsp unsweetened almond milk
  • salt + pepper
  1. Boil parsnips until tender/soft. (When you stick a knife in them it should come right out.) 
  2.  In a blender or pot using an immersion blender, add non-dairy spread, almond milk, salt and

    pepper. Blend to desired consistency. For creamier consistency, add more butter or almond milk. 

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