250 grams Parsnips
1/4 cup lemon juice + 1 tablespoon extra
1 1/2 tablespoon honey (or coconut syrup or agave for vegan)
Rind of 1 lemon
1 tablespoon of butter or nuttelex
Boil parsnips until very soft (approx 10min) or cook in the thermomix. Strain parsnips and blend well until smooth. Add the the 1/4 cup of lemon juice, honey, lemon rind and butter and continue to whisk or blend until well combine. Pour mixture into a saucepan and stir over medium/high heat for 3 minutes until mixture thickens and becomes glossy (this can also be done in the thermomix). Stir through extra tablespoon of lemon juice and allow to cool.
Coconut Crust
2 Tablespoons Coconut oil
2 Tablespoons butter
2 cups desiccated coconut
2 tablespoons honey
Rind of 1/2 of a lemon
Coconut Crust
Preheat oven to 150 Degrees Celcius. Place all of the ingredients in a food processor or thermomix and blend until well combined. Press into 1 large or 4 small pie tarts. Bake in the oven for approx 10 minutes