- 3-4 large parsnips
- 1-2 tbsp non-dairy spread such as Earth Balance Olive Oil
- 1-2 tbsp unsweetened almond milk
- salt + 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.