3 tbsp olive or rapeseed oil 
2 echalion shallots, finely sliced (or 4 shallots)
2 cloves garlic, peeled 
1 kg Jerusalem artichokes, peeled and cut into 4 cm pieces 
2 parsnips, peel and cut into 2 cm pieces 
2 tsp bouillon powder dissolved in 960ml boiling water  
1 tbsp coconut yogurt (if needed) sea salt & white pepper 

Garnish 
2 parsnips, peeled with vegetable peeler 
300ml rapeseed oil for frying