Steam parsnips until they are fork tender. Place parsnips in a food processor or high speed blender, add creamer and blend until smooth. Add salt to taste.
With a skillet on medium high heat, melt the vegan butter and fry the sage leaves until crispy, remove from pan and set aside.
Add the mushrooms to the skillet, sprinkle with a pinch of salt and saute mushrooms until golden brown.
Add kale and saute until wilted.
To make the herb butter, place all the ingredients in a small bowl to combine.
To serve, in a bowl, add the parsnip puree, mushroom kale saute, top with fried sage, pine nuts, herb butter, and lemon slices.