Method
Peel potatoes and cut into medium size pieces. Wash parsley roots well (does not have to be peeled), remove stalk, cut into small pieces and put both in a cooking pot. Cover the potatoes and parsley roots with water, add salt and cook until tender. Drain the cooking water and mash potatoes and parsley roots together. Add the vegetable bouillon and almond butter and mix all. Season with salt, pepper and nutmeg as desired and serve
