Recipe:

1. Preheat the oven to 200C/180c fan/6 gas mark. Cut the parsnip in large chunks, place in a baking dish and drizzle with olive oil. Slice off the top of the garlic head to expose some of the cloves. Place the garlic on a piece of foil. Drizzle with olive oil, wrap it up, and place in the baking dish with the parsnip. Bake for 40 minutes, or until the parsnip is tender and lightly caramelised, and the garlic deeply golden and very soft.
2. To a food processor, add the butter, parsnip and then squeeze the cloves out into it. Blend until combined and smooth. 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 dough into a rectangle. Place one rectangle on top of the other and cut a large triangle. Peel away the corners and save for another use.
4. Separate the 2 triangles and place 1 triangle on the prepared baking tray. Spread some of the parsnip garlic butter over the triangle. Then carefully place the second triangle on top, matching the corners. Spread a little more of the parsnip garlic butter. Any leftover butter can be used in recipes or simply spread on toast.
5. Cut the triangle into horizontal slices about from the top to bottom, leaving the middle “trunk” of the tree intact. Pull the strips and twist. Bake for 20 minutes, or until golden brown. Enjoy!