Pureed Parsnips 3-4 large parsnips1-2 tbsp non-dairy spread such as Earth Balance Olive Oil1-2 tbsp unsweetened almond milksalt + pepper Boil parsnips until tender/soft. (When you stick a knife in them it should come right out.) 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.