MAKES: 3 cups (540 grams) | PREP TIME: 10 minutes | COOK TIME: 25 minutes
2 pounds (910 grams) parsnips, peeled
2 tablespoons coconut oil, melted
¼ cup (60 ml) full-fat coconut milk
1 cup (240 ml) water
1 teaspoon dried thyme
½ teaspoon ground cinnamon
½ teaspoon coarse sea salt
⅛ teaspoon freshly grated nutmeg
pinch of freshly ground black pepper
½ teaspoon fresh thyme leaves, for garnish (optional)
- Preheat the oven to 400°F (205°C). Line a rimmed baking sheet with parchment paper.
- Trim the ends of the parsnips, cut them in half crosswise, then cut the thick halves lengthwise into quarters. This will expose the inner core, which can be stringy. Holding each parsnip quarter upright on the cutting board, cut out the inner core with a paring knife and discard.
- Place the parsnips in a medium mixing bowl. Add the coconut oil, toss well to coat, and place on the prepared baking sheet. Roast in the oven for 20 to 25 minutes, turning halfway through, until the parsnips are golden brown.
- Place the parsnips in a blender or food processor and add the coconut milk and water. Blend until pureed, then add the thyme, cinnamon, salt, and nutmeg and blend again. If you would like the puree to be thinner, you can add ¼ cup (60 ml) water at a time until you get the consistency you desire.
- Spoon into a bowl and sprinkle on the pepper and, if desired, the thyme leaves.