Baked potato, and root vegetable puree. 2 baked potatoes. 2 carrots. 1 parsnip. 1 parsley root. ¼ celeriac. 2 tablespoons oil. 2 cloves garlic approx. 2 dl milk. Turn the oven to 200 degrees. Peel and rinse vegetables and cut them into cubes. Put the vegetables in a frosted plastic bag. Add the oil. Shake the bag so that the oil is distributed. Take 2 pieces of baking paper and spread the vegetables on both pieces of paper. Peel and squeeze the garlic and spread on the 2 portions of vegetables. Collect the baking paper as a small bag with the vegetables in. Close with cotton string so that air cannot penetrate. Place the bags on a baking sheet. Bake them in the oven for approx. 30 minutes. Check that the vegetables are tender by pricking them. Heat the milk in the microwave or in a saucepan. Mash the baked vegetables with a mashed potato or food processor. Add milk until the bog has a suitable consistency. Taste the bog with a little salt and possibly. a little more milk.