Parsnip Puree
Servings
2 Servings
Ingredients
- 1/2 cup coconut milk
- 2 parsnips
- 1 medium white yam
- 1 tablespoon agave nectar
- 1 tablespoon olive oil
- 1 teaspoon salt
- Pinch of black pepper
Instructions
- Peel yam and parsnip, and boil separately in salt water until fork tender.
- Drain and puree with coconut milk, margarine, agave, salt, and pepper until smooth.
- Recipe originally published in Joy of Kosher with Jamie Geller Magazine Fall 2014 Subscribe Now
