Heat water in a large pot over medium-high heat and bring to a boil. Add in parsnips and a pinch of salt. The water should cover them by at least 1 inch. Boil until tender, 15 minutes.
In a small saucepan over medium heat, combine the ghee and coconut milk with the ground coriander, nutmeg, and garlic powder. Simmer and keep warm, but do not boil.
Drain parsnips and place parsnips in the bowl of a stand mixer fitted with the paddle attachment. Add in grated apples and warm ghee mixture. Beat until light and fluffy. Season generously with large-flake sea salt and ground pepper.
Note: Apples should be used immediately after grating. If not, soak in lemon-infused water until ready to use.
Photo credit: Paul Delmont
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