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