2poundsParsnips, peeled and chopped into 2" pieces(about 4)
salt and pepper
2tablespoonsghee or butter(use olive oil if you cannot tolerate ghee)
½ cupfull fat coconut milk (or half and half)
Add the parsnips to a large pot and cover with water by 2 inches and add 1 tablespoon salt. Bring to a boil and cook for 15 minutes or until very tender.
While the parsnips cooke, melt the ghee or butter over low heat in a small pan; add the garlic, and sage leaves and simmer until the garlic begins to brown slightly and become fragrant. Add coconut milk, nutmeg, ½ teaspoon salt, ¼ teaspoon black pepper and bring to a simmer; Remove from heat and take out the sage leaves.
Drain the parsnips and transfer to a food processor. Process for 60 seconds, open, scrape down the sides and stir large pieces to the bottom and continue processing. Slowly pour in the milk mixture as the parsnips puree and continue processing until smooth, scraping down the sides as needed.
Transfer the puree to a serving bowl stir in additional salt and pepper to taste, and top with additional ghee or butter.