Potato Parsnip Puree

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subheading: For the parsnip potato puree:

¼ cup almond milk

4 cloves garlic

1 tablespoon lemon (juiced)

1 tsp olive oil

2 medium parsnip (remove skin and chop)

1 lb potato (remove skin and chop)

½ tsp sea salt

2 tbsps water (optional)

subheading: For the garnish:

1 dash black pepper (ground)

1 tsp extra virgin olive oil (optional)

1 sprig fresh rosemary

Directions at vegan.io

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