Creamy Parsley Root Puree with Coconut Milk

Peel the potatoes and parsley root and cut them into roughly equal-sized cubes. Place the vegetables in a pot, cover with boiling water, salt, and cook until soft with the lid closed.

Once the vegetables are soft, drain the water, retaining a small amount of the cooking water in the pot.

Add the coconut milk and process everything with an immersion blender or in a stand mixer until a smooth, creamy puree is formed. Season again with a pinch of salt to taste.