Olive Oil (2 Tbsp)
to medium heat in a large pot. Add
White Onions (1/2 cup)
Garlic (2 cloves)
then cook gently for ten minutes, until onions are soft. Add
Salt (1/4 tsp)
Ground Black Pepper (1/4 tsp)
to the pot. Stir to coat, then add
Milk (1 cup)
Vegetable Stock (2 cups)
. Bring mixture to a slow simmer and simmer 25 to 30 minutes, until parsnip is fork-tender.
Brussels Sprouts (15)
well, then separate the leaves by trimming off the stem. Pluck off leaves then trim more of the stem as needed until you separated as many leaves as possible. Toss leaves with
Olive Oil (1/2 Tbsp)
Salt and Pepper (to taste)
, using your fingers to work the oil into the leaves. Spread onto a lined sheet and bake at 350 degrees F (180 degrees C) for 7 to 10 minutes, until the edges of the leaves begin to brown.