Parsnip Puree


  • 6 medium sized parsnips 
  • 1 tbsp of garlic powder
  • 1/2 cup of unsweetened almond milk 
  • 1/2 cup of cashew milk 
  • 2 tbsp of coconut oil 
  • Salt to taste 


  • Peel and slice parsnips into quarters and boil for 20 min.
  • Next place on a cooking sheet and bake for 10-15 min
  • In a food processor or blender place in all ingredients and blend until smooth 
  • Serve as a side with some ribs or steak.