Recipes: Parsnip, Apple & Fennel Soup with Crispy Sage Brussels Sprouts

Posted by Claire Ragozzino

For the past three years, I’ve cooked a giant feast for friends days before Thanksgiving just so I could test recipes and create a menu guide for the blog. It’s always been a great excuse to gather friends together and share a good meal before the actual big event.  I always love this time of year because of its collective energy around connection and slowing down. And even though I’ve been lamenting on social media over my lack of creative inspiration to cook this year, I managed to create a few new savory holiday recipes to share. To complete the feast, I’ve curated a guide of my favorite sweet and savory vegetarian/gluten-free recipes from the blog community. Wishing you all a wonderful time in the kitchen and around the table!

THANKSGIVING MENU GUIDE

SAVORY //
Roasted Squash, Apple & Fennel Salad / Vidya Living (Recipe Below)
Squash, Parsnip & Kale Salad / Dolly & Oatmeal
Warm Lentil & Pear Winter Salad / Earth Sprout
Roasted Brussels Sprouts with a Mandarin Kiss / One Part Plant
Quinoa Butternut Pilaf / La Mesa
Veggie Sage Stuffing / With Food + Love
Cornbread Stuffing / Will Frolic for Food
Parsnip, Apple & Fennel Soup & Crispy Sage Brussels / Vidya Living (Recipe Below)
Herbed Mashed Potatoes & Vegan Gravy / Edible Perspective
White Lentil Risotto with Mushrooms / My New Roots
Beet Lentil Shepherd’s Pie with Celery Root Mash / The First Mess

SWEET //
Orange Cranberry Ginger Compote / Vidya Living
Chia Parfait & Apple Crunch / Green Kitchen Stories
Sesame Chocolate Pumpkin Bread / Dolly & Oatmeal
Earl Grey, Orange & Chocolate Cinnamon Buns / Vidya Living
Pumpkin Pie Caramel Bars / Green Kitchen Stories
Pear & Thyme Tartlets / What’s Cooking Good Looking
Honey Maple Macadamia Pie / Will Frolic for Food
Chocolate Rosemary Olive Oil Cake / Vidya Living
Marbled Pumpkin Tart / The Bojon Gourmet
Pumpkin Crumb Cake / Oh, Holy Basil

PARSNIP, APPLE & FENNEL SOUP WITH CRISPY SAGE BRUSSELS SPROUTS

2 tbsp olive oil
½ bulb fennel, thinly sliced
1 leek, cleaned & sliced
4-5 large parsnips, peeled & sliced
3 small apples, cored & chopped
8-10 cups vegetable broth
1 lemon, juiced & zested
1 tbsp fresh thyme leaves
2 tbsp nutritional yeast
Sea salt & pepper, to taste

In a large pot, heat the olive oil and add the sliced leek and fennel. Sautee for 5 minutes until translucent and fragrant. Next, add the remaining ingredients minus the nutritional yeast, and simmer on medium heat until parsnips are tender about 30-40 minutes. Transfer to a blender, add the nutritional yeast then puree until creamy. To serve, garnish with crispy Brussels sprouts and shiitake mixture.

Crispy Brussels Sprouts
10 brussels sprouts, trimmed & quartered
6-8 shiitake mushroom caps, sliced thinly
2 tbsp hazelnuts, loosely chopped
1 tbsp fresh sage, finely chopped
2 tbsp balsamic vinegar
extra virgin olive oil
sea salt & pepper

Preheat the oven to 400F. Combine all ingredients on a baking sheet or pan, toss with olive oil, balsamic, salt and pepper. Bake for 10-15 minutes, stirring occasionally to avoid burning. When slightly crispy, remove from oven and serve hot, scooping desired amount over top each bowl of soup.

Makes 4-6 servings

ROASTED SQUASH, APPLE & FENNEL SALAD

1 buttercup or acorn squash, peeled, seeded & cut into 1-inch wedges
2 apples, cored & sliced
½ bulb fennel, shaved thinly
8-10 Brussels sprouts, quartered & blanched
1 head frisée (or greens of choice)
1 tbsp hulled hemp seeds

Preheat the oven to 400F. Remove the seeds, peel and cut the squash into thin wedges. Roast until tender, about 20 minutes. Remove from oven and set aside. Next, in a large bowl combine all ingredients and toss with vinaigrette. Garnish with hemp seeds to serve.

Turmeric Horseradish Vinaigrette
¼ cup olive oil
¼ cup apple cider vinegar
2 tbsp maple syrup
2 tbsp fresh grated horseradish
½ tsp turmeric powder
½ tsp sea salt
fresh ground pepper

Combine all ingredients together in a bowl, whisk until well combined. Pour over salad and toss before serving. Store leftover dressing in an airtight glass container in the fridge.

Makes 4-6 servings