Creamy Parsley Puree with Coconut Milk | Healthy Side Dish

Peel the potatoes and parsley root, then cut them into cubes of the same size. Place them in a pot, pour in enough hot water to just cover them, salt them, and cook until tender under a lid.

When the vegetables are tender, drain the water, but leave a little behind to make pureeing easier.

Add the coconut milk, then blend until completely smooth and creamy with an immersion blender or food processor. Serve warm.