1 bulb of fresh garlic
125ml cold-pressed extra virgin olive oil
2 large sweet potatoes, peeled and cut into 2.5cm cubes
3 large parsnips, peeled and cut into 2.5cm cubes
3 tablespoons chopped fresh parsley Sea salt and freshly ground black pepper
Preheat the oven to 180°C/Gas 4.
Wrap the garlic bulb in foil and place on a small baking tray. Bake in the centre of the oven for 45 minutes by which time the garlic will have softened.
Leave to cool, then slice and squeeze the soft garlic from its casing into the bowl of a blender.
In the blender combine the garlic with the olive oil Steam the sweet potatoes and parsnips for around 15–20 minutes or until softened. Transfer to a large bowl and mash well.
When the vegetables are smooth and lump-free, stir in the garlic and olive oil mix a little at a time – you may not need it all (save it to use on any other vegetables). Stir in the parsley and season to taste.