Instructions

1. Preheat oven to 375 degrees.
2. Place garlic on a piece of parchment paper – large enough to wrap around the garlic cloves. Drizzle with ¼ tsp olive oil and a small pinch of sea salt.
3. Wrap parchment paper around the seasoned garlic and then wrap that in a piece of tin foil. Foil should cover parchment entirely.
4. Bake for 1 hour.
5. Heat a medium pot over medium heat and melt 1 tsp ghee with olive oil and sauté onions, apple or pears and parsnips for 5-6 minutes, until onions are tender.
6. Add water. Stir and bring to a bubble. Reduce heat to low and cook covered 40-45 minutes, stirring occasionally.
7. When done, parsnips should be fork tender and almost all the liquid will be absorbed.
8. Add coconut milk, roasted garlic and remaining ghee and sea salt to taste.
9. Blend with an immersion blender or in a food processor until smooth and creamy.
10. Fold in chopped parsley just before serving.