Mashed parsnips with almond milk

3 large parsnips, peeled (500 grams) 1 teaspoon salt 1 small sprig thyme

21⁄ cup unsweetened almond milk

1⁄8 teaspoon white pepper Chop the parsnips into equalsized chunks and place in a medium saucepan. Cover with cold water, add salt and thyme, cover with a lid. Bring to the boil, remove lid and simmer for 25 minutes or until tender to the point of a cutlery knife. Drain and leave to steam off for a few minutes to ensure all excess moisture is released. Discard the thyme. Warm the almond milk. Mash the parsnip thoroughly by hand, then mash and stir in almond milk a little at a time until preferred consistency is reached. Taste and add a little more salt if required and white pepper. Serves: 4 as a side dish Preparation time: 5 minutes Cooking time: 25 minutes