Persian Lime Parsnip Purée

Persian Lime Parsnip Purée 

2 large parsnips, peeled and chopped
2 Tbs. coconut oil
juice and zest of 1/2 lime
1 Tbs. Persian Lime Olive Oil
1/4 tsp. fine sea salt
2 Tbs. fresh cilantro, chopped
1 Tbs. Thai basil, finely chopped

 

In a medium sauce pot, cover parsnips with water and bring to a boil. 

 

Cover and simmer for 30-45 minutes, until the snips are super soft. 
Drain. 
Add coconut oil, lime juice and zest, Persian Lime Olive Oil, and salt. 
Using a hand masher, potato masher, or food processor (not recommended), mash until somewhat smooth.

Serve topped with freshly chopped herbs and an extra drizzling of Persian Lime oil.