Serves 6 | Ready in 40 minutes
A daring combination of parsnip and vanilla that I came up with during my time at Le Gallois restaurant. The vanilla works so well with the earthy creaminess of the parsnip.
In each delicious serving: 299 calories | 4 g protein | 15 g fat | 42 g carbs (15 g sugar, 9 g fiber) | 147 mg sodium
Heat oil or water in saucepan over medium heat, then sweat shallots and garlic until translucent. Add some seasoning, the parsnips and thyme sprigs.
Turn heat down very low and cover saucepan. Sweat parsnips until almost soft, stirring often, for about 15 minutes.
Add stock and milk and stir to combine. Spilt vanilla pod down middle lengthways and scrape out seeds using back of knife. Add seeds and pod to saucepan and bring soup to a boil, then take it off heat and scoop out vanilla pod.
Carefully pour soup into blender and blend until smooth. Pour soup back into saucepan and check seasoning, adding lemon juice, salt and pepper to bring out flavors.
Serve in warmed bowls or mugs. Sprinkle with hazelnuts and cranberries, a sprig or two of herbs and a drizzle of olive oil.
This recipe is part of the Your daring holiday menu collection.
Serving saucy lentils in squash halves is a sure-fire way to elevate your plant-based menu. And, yes, the whole bowl is edible, skin and all. If desired, you can add dollops of Greek yogurt or sour cream. Spice of life Garam masala, a blend of spices traditionally used in Indian cooking, usually includes cardamom, black pepper, cloves, nutmeg, fennel, cumin, and coriander. It’s great on roasted meats and vegetables.
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This dark beer-marinated chicken uses the convection setting on your oven to create a crispy skinned bird. Convection cooking circulates air around the meat, crisping it like rotisserie without needing a spit or a lot of oil, similar to an air fryer (which you can also use!). If you don’t have a convection setting on your oven, you can simply bake the chicken for longer at the same temperatures as below, until a meat thermometer inserted in the thickest part of the thigh reads 165 F (74 C). You can use any dark beer, but our pick is, obviously, something German. Oktoberfest barbecue You can also grill the whole chicken on a barbecue—which makes for an impressive presentation and a gorgeously crispy bird—but it’s best to spatchcock it first (take out the backbone) so it cooks more evenly and quickly. Make it fast! If you don’t want to make an entire chicken—or if you want your dinner to cook faster—use this marinade (without stuffing the chicken cavity) on chicken breasts, thighs, or iron-rich chicken livers instead.
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