In a large pot, add parsnips and potatoes.  Add enough water to cover an inch over vegetables.  Place over medium-high heat and add a hefty pinch of sea salt to water.  Boil for about 20-30 minutes or until parsnips are soft.  They will cook a bit slower than the potatoes so, if those can be easily poked with a knife to check for doneness, then it’s all ready to be drained.

After draining liquid, place pot back on to the stove top but reduce heat to low.  Mash vegetables with a potato masher until smooth.  Add almond milk, butter, salt and pepper.  Stir to combine.  Adjust seasoning if needed.  Place lid over mash and set aside until ready to serve.  When serving, ladle Jackfruit Gravy over potatoes and sprinkle with fresh thyme.