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Export 10 ingredients for grocery delivery
Step 1
Preheat the oven to 180°C / 350°F / Gas Mark
Step 2
Peel and thickly slice the jerusalem artichokes, parsnips and onion and place on a large baking tray. Add the garlic cloves (leaving them in their skin), and scatter over the thyme (stripping the leaves off the main stalks).
Step 3
Drizzle over the oil, season well with salt and black pepper, then mix well then roast in the oven for 20 minutes.
Step 4
Squeeze the garlic flesh out of the skins, (discard the skins), and remove any remaining thyme stalks, then tip the roasted vegetables into a saucepan.
Step 5
Pour in the dairy-free milk and vegetable stock.
Step 6
Bring to the boil and simmer for 5 minutes, then blitz to a smooth purée in a blender, food processor or with a hand blender.
Step 7
Taste and adjust seasoning as required. Serve scattered with walnut pieces and chopped parsley.
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