Cook the parsnips in salted water with the garlic cloves until soft, then drain.
Generously oil a 1.2 litre (2 pint) mould or bread tin. Sprinkle the paprika on to the bottom, mainly in the centre. Put a roasting tin of hot water in the oven and heat to 160°C, 325°F, Gas Mark 3. Pop the garlic cloves out of their skins into a food processor with the parsnips, egg and egg white, cream, h