Toss the cut parsnips in the 2 tablespoons of melted butter. Lay them out in one even layer on a parchment paper-lined baking sheet. Bake at 350 for 45 minutes, or until they start to feel soft.

In a small saucepot, melt ¼ cup of butter over low/medium heat. Keep stirring with a wooden spoon until the butter starts to brown. Watch it carefully, as it can over-brown. This can take between 5-10 minutes, depending on the heat of your stove. Once it’s browned, pull it off the heat and set aside.

When the parsnips are finished roasting, add them to a food processor or blender. Pour in the browned butter, coconut milk, lemon juice, sea salt, and black pepper. Blend until smooth.

If the mixture doesn’t have enough liquid to blend, add the rest of the coconut milk from the can (making about ¼ cup).