Step 1

Preheat the oven to 375°F.

Step 2

Cut garlic head in half horizontally to expose cloves.

Step 3

Wrap securely in a square of aluminum foil and place on an oven rack.

Step 4

Roast until cloves are golden and very soft, about 1 hour. Cool slightly, and then unwrap and squeeze garlic flesh from papery white husk. (You should have about 3 tablespoons.)

Step 5

Meanwhile, place parsnip in a small baking pan lined with parchment paper and roast until soft and browned, about 30 minutes, stirring once or twice during roasting.

Step 6

Place almonds in a blender, pour in 1/2 cup boiling water and let soak 30 minutes.

Step 7

Add garlic, parsnip, broth, aminos, thyme and pepper to the blender.

Step 8

Blend until very smooth, 2 to 3 minutes.

Step 9

Transfer to a medium saucepan and cook at a bare simmer to allow flavors to blend, about 3 minutes.

Step 10

Add more broth or water if gravy is too thick.