to make - PARSNIP PUREE WITH BASIL INFUSED OIL

PARSNIP PUREE WITH BASIL INFUSED OIL
recipe inspired by: 
recipe type: to serve on the side, to dinner, to lunch
cuisine: glutenfree, dairyfree, plantbased



what you need:
for the parsnip puree
500 gr of parsnip
2 dl milk of choice - I used coconut rice milk / almonds
1 dl vegetable broth - I didn't use any vegetable broth
lemon juice
salt and pepper

for the basil oil:
1 big batch of basil leaves
5 leaves of spinach - you could omit these and just use more basil-
30 cl olive oil
salt and pepper

What to do
Peel and chop the parsnip into pieces.
Place the chopped parsnip in a pot and add the milk and vegetable stock.
Let simmer untill the parsnip becomes soft and tender.
Peel the parsnips and cut into cubes.
Boil them on a low heat in a pan with the milk and broth. When soft and tender puree them then in a blender. Season with lemon juice, grape seed oil, salt and pepper.
Blend all ingredients for the basil oil together.
Give the mixture a minute at high power a high speed blender.
Pressure oil through a cloth and sprinkle it over parsnip puree before serving.

Note: I didn't use any broth.
To reach the desired consistency, just add more nut milk. 
I like my puree dense and creamy!