2 tbsp coconut oil 4 parsnips 2 apples sea salt 1 cup almond milk
In large saucepan, heat the coconut oil and sauté the parsnips and apples for 2 to 3 minutes. Lower the heat, cover the pan and continue cooking for 10 minutes until the parsnip and apple pieces are tender and starting to brown. Transfer contents of the pan to a blender in batches and add the milk and salt; puree until almost smooth. If you prefer, you can add the milk and salt to the pan and use an immersion blender. Return to pan to warm if necessary before serving.
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