Recipe:

1. Preheat the oven to 200°C/180°C fan/gas mark 6. Cut the parsnip into large chunks, place in a baking dish, and drizzle with olive oil. Slice off the top of the garlic bulb to expose some of the cloves. Place the garlic on a piece of foil, drizzle with olive oil, wrap it up, and place it in the baking dish with the parsnip. Bake for 40 minutes, or until the parsnip is tender and lightly caramelised, and the garlic is deeply golden and very soft.
2. Add the butter, parsnip, and garlic cloves to a food processor. Blend until smooth and combined. Pour into a dish and set aside.
3. Line a baking tray with baking paper. Divide the dough in half. On a floured surface, roll each half into a rectangle. Place one rectangle on top of the other and cut out a large triangle. Peel away the corners and set them aside for another use.
4. Separate the two triangles and place one on the prepared baking tray. Spread some of the parsnip and garlic butter over the triangle. Carefully place the second triangle on top, matching the corners. Spread a little more of the parsnip and garlic butter on top. Any leftover butter can be used in recipes or simply spread on toast.
5. Cut the triangle into horizontal slices from top to bottom, leaving the middle “trunk” of the tree intact. Pull the strips and twist them. Bake for 20 minutes, or until golden brown. Enjoy!