In a medium saucepan, combine the turnips, carrots, and parsnips and cover by 2" of water. Add a pinch of sea salt and bring to a boil. Reduce to a simmer and cook until the vegetables are tender, 30-40 minutes.
Drain the vegetables and then return them to the saucepan to dry out over medium heat for 2 minutes. Transfer the vegetables to a food mill and puree. Add Earth Balance, sea salt and pepper to the puree and add water if necessary to moisten.
Enjoy!
To make AIP friendly omit pepper and substitute Earth Balance with coconut oil.
