2 parsnips, peeled & chopped
1 carton of soya cream (250 ml)
150g cashew pieces
200g dessicated coconut
Roast parsnip (make sure to brush parsnip in oil) for 25 mins in a pre-heated oven.
Transfer into a dish, immediately pour soya cream over parsnips then add coconut and cashew pieces and paprika.
Mix well - cover and leave parsnip to absorb flavour. Serve chilled.