White Velvet Soup

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White Velvet Soup

by Nanny Bubby

Total Time:

40 minutes

Serves:

7

Ingredients

  • 2 Tbsp. extra-virgin olive oil plus more for drizzling
  • 4 parsnips peeled and chopped into 1-inch pieces (about 1 pound)
  • 2 stalks celery chopped
  • 2 bulbs fennel trimmed and chopped into 1-inch pieces
  • 1 onion chopped
  • 2 tsp. salt
  • 1/2 tsp. fennel seeds
  • 1 bay leaf
  • 1 1/2 cups unsweetened almond milk
  • Crispy cooked bacon chopped, for garnish
  • Grated Parmesan for garnish
  • Pomegranate Gremolata (for garnish, recipe follows)

Pomegranate Gremolata Ingredients:

  • 1/2 cup chopped fresh Italian parsley
  • 1/4 cup pomegranate seeds
  • 1 tsp. lemon zest
  • 1/8 tsp. salt

Directions

  • Heat the olive oil in a 3 1/2-quart Dutch oven medium-high heat. Add the parsnips, celery, fennel, onion, salt and fennel seeds.
  • Reduce the heat to medium and cook for 6 to 8 minutes, stirring occasionally with a wooden spoon.
  • Add 4 cups water and the bay leaf to the pan and stir. Bring to a simmer, reduce the heat to medium-low, and cover with a lid.
  • Simmer for 30 minutes, or until the vegetables are very soft. Allow to cool slightly.
  • Puree the soup in two batches, adding half of the almond milk to each batch. Return the soup to the Dutch oven, and heat to warm through–alternatively, pour the soup into a slow cooker and keep warm on the low setting. Serve garnished with bacon, Parmesan and Pomegranate Gremolata.

Pomegranate Gremolata

  • In a bowl, mix the parsley, pomegranate seeds, lemon zest and salt.

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Roasted Brussels Sprouts on the Stalk

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Roasted Brussels Sprouts on the Stalk

by Nanny Bubby

I love this recipe!!!  It’s just Brussels Sprouts, but served on the stalk just puts smiles on people faces and it makes it so festive.  These stalks are usually only available between Thanksgiving and right before Christmas.  What makes these so delicious is that the stalk raises the sprouts themselves up off the roasting pan and the hot air from the oven can penetrate the over and under of the sprouts and they turn out extra crispy and golden and soft.  Enjoy!

Total Time:

45 minutes

Serves:

Ingredients

  • 1 large stalk of Brussels Sprouts
  • Avocado oil spray
  • Kosher Salt and pepper to taste
  • 1/4 c. Melted salted butter
  • Sprinkling coarse sea salt to finish

For the dipping sauce:

  • 1/3 c. mayonnaise or substitute Greek Yogurt
  • 3 Tbsp. Dijon mustard
  • 2 Tbsp. lemon juice
  • 1 Tbsp. White balsamic of your choice
  • ½ tsp. liquid stevia
  • Healthy pinch of salt

Directions

  • Pre heat oven to 375 °F
  • This is a 2-part cooking process. First you Cook then you reheat.
  • Spray the stalk and all the sprouts over and under with the avocado spray. Salt and pepper generously. Place in the oven for 25-35 minutes till sprouts are browned, crispy and yet able to pull of the stalk easily with a fork.
  • Cover with parchment and then foil and let stand on counter for at least an hour or many hours till dinner is fine. Place back into the oven uncovered and reheat for about 20 minutes until nice and hot but before they begin to brown too much. Baste the sprouts with the melted butter throughout reheating and then baste again when you take them out. Sprinkle with sea salt to finish. This double cooking process makes the sprouts super soft and moist and super easy to get off the stalk.

For the dipping sauce:

  • Combine all ingredients and whisk together. Place in the refrigerator for about 30 minutes before serving for optimum taste.
  • Enjoy!

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