Parsnip cream

Cut the bottom and top off the parsnips, cut them into rough pieces and rinse them. Turn the pieces in oil and place them on a baking sheet lined with baking paper. Cut the garlic bulb crosswise and place on the baking sheet. Pour a little oil over it.

Bake in a preheated convection oven with grill for 20 minutes at 240 degrees.

Press the garlic out of the peel and put it together with the baked parsnip, salt, pepper, yeast flakes and soy milk in a food processor and blend to a coarse cream.

Enjoy!

- 500 g parsnips
- One bulb of garlic
- Oil for baking
- 1 tsp. salt
- 0.5 tsp. pepper
- 3 tsp. yeast flakes
- 2 dl. soy milk