Begin by removing the tops of the parsnips and dicing them into 1" cubes. Just like when you're making mashed potatoes.

In a medium-large pot, add boiled water and the diced parsnips. If you don't have a kettle to boil water, you can boil it in the pot before adding the parsnips.

Check the parsnips are ready by piercing them with a fork. If they seem soft, they're ready.

Drain the parsnip pieces in a large colander.

Place the parsnips back into the pot they were cooked in, and add chili flakes, coconut oil, almond milk, and salt to taste.

Blend until it’s a smooth puree. I use a hand blender, but you could also use a standard blender or a food processor.

Serve and enjoy!

Preheat the oven to 220°C/425°F.

Remove the tops off and cut parsnips into 1" cubes. Just like when you're making mashed potatoes.

Place the diced parsnips on a baking sheet in a single layer with a little olive oil or melted coconut oil to prevent sticking. I sometimes just use parchment paper underneath for easier cleanup later.

Bake for 30 minutes, turning the parsnips over on the sheet pan halfway through.

When the parsnips are fork-tender they are ready to puree.

Place the roasted vegetable into a pot or large serving dish and add chili flakes, coconut oil, almond milk, and salt to taste.

Blend until it’s a smooth puree. I use a hand blender, but you could also use a standard blender or a food processor.

Serve and enjoy!