300 g parsnip (around 3) or parsley root
1 garlic bulb (10 cloves)
1 large yellow onion
1 tbsp olive oil, extra for serving
125 g / 1 cup almonds, blanched
4 cups boiling water, or more to taste
1 tbsp apple cider vinegar or white wine
2 sprigs fresh thyme or 1 tsp dried thyme, extra some for serving
sea salt and freshly ground pepper
20 organic red grapes, divide and seeds removed