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Preheat oven to 200°C (400°F). Remove the first few layers of papery skin from the head of garlic. Use a sharp knife to cut the flower end off of the garlic bulb, exposing the cross-section of the cloves. Place the garlic in some foil and drizzle with a bit of olive oil, Crimp the foil around the garlic.
Move the garlic to the oven and roast for about 35 minutes, or until the cloves are golden brown and very soft.
Meanwhile, add the parsnip pieces to a large baking tray and drizzle with 1 tbsp of olive oil. Season with salt and pepper and toss to coat. Roast - alongside the garlic - until tender and golden brown, about 20-25 minutes (see note).
Add the roasted parsnips, lemon zest, lemon juice and vegetable stock to the bowl of a food processor. Squeeze the bulb of garlic into the bowl, allowing the roasted cloves to fall into it. Discard the skin. Add a generous pinch of salt and few grinds of black pepper,
Pulse a few times, ensuring that the parsnips are smooth and everything is evenly mixed, scraping down the sides as necessary.
With the machine running, slowly drizzle in the olive oil and mix until the puree is smooth, creamy and emulsified. Serve.