Parsnip Mash with Almond Milk
Created by blogger Lisa Leake of 100 Days of Real Food, for California Almonds
1 lb parsnips
1/2 cup unsweetened almond milk
1/4 teaspoon salt
Handful sliced, lightly toasted almonds (for garnish)
Bring a small pot of water to a boil. Peel and trim the parsnips and cut into 2-inch chunks. Boil the parsnips until soft when pierced with a fork, about 15 to 18 minutes. Drain the water and then using an electric mixer or handheld potato masher, combine with the almond milk and salt, and process until mostly smooth. Top with sliced, lightly toasted almonds and serve warm. This flavorful mash works well paired with sautéed spinach and a roast for a wholesome meal.