Toss the parsnips and apple in a bowl with 1 Tbsp oil, sea salt and black pepper. Spread evenly onto a foil-lined bake sheet and roast until fork tender, about 20- 25 minutes.
To make the Pecan Gremelota, toss the shaved Brussels in a small bowl with the pecans, parsley, pomegranate seeds, lemon juice and zest, plus 1 Tbsp olive oil. Season with sea salt and black pepper. Set aside.
Transfer the parsnips and apples to a blender. Add the stock and puree until smooth. Add the maple, and season with more salt and pepper. Pour soup into a large saucepan and heat over medium heat until warmed through.
To serve, spoon into bowls and season with gremolata.
We are celebrating the end of our first week of #vegout2021 with #asparagus a veg we love so much that, with the help of volunteers from @AlvinFFA we planted a field of it at #HopefarmsHTX in the shape of a heart . That's an easy check off our list of 30 different veg in March.
Lets try #parsnips today! A carrot sister, the sweet white roots are high in potassium & antioxidants. We love #Vegout2021 Ambassador @savorsweat parsnip soup recipe so much, we put it on https://t.co/8dp3I1t5IY along with hundreds more to help you #eat30vegin30days deliciously.
#kaleyeah for the #vegout2021 challenge. Always growing at #hopefarmshtx & frequently found in our #farmshare, #kale was the first crop to bounce back after Feb's #DeepFreeze. We love it raw or braised, but our favorite is #kalechips
Tear, coat in oil & bake @200 until crisp.