The Healthier Mashed “Potatoes”: My Mashed Parsnips

Ingredients

• 3 parsnips peeled and cut into 4s
• 2 cups chicken or vegetable stock enough to submerge parsnips
• 2 garlic cloves
• 1/2 of a onion
• 1/3 cup of almond milk
• 1 tsp fresh horseradish grated
• Salt and pepper to taste

Instructions

1. Wash, cut and peel your parsnips.
2. Add parsnips, onion, and garlic cloves to a soup pot. Submerge with chicken (or vegetable) stock.
3. Boil parsnips until soft (about 20 minutes)
4. Remove from heat
5. Blend all solid ingredients in a high powered blender.
6. Add 1 tsp of fresh horseradish and salt and pepper to taste
7. Add 1/3 cup of almond milk (you can add based on your desired consistency).