Parsnip & White Bean Soup with Crispy Brussels Sprouts

Bring Olive Oil (2 Tbsp) to medium heat in a large pot. Add White Onion (1/2 cup) and Garlic (2 cloves) then cook gently for ten minutes, until onions are soft. Add Salt (1/4 tsp), Ground Black Pepper (1/4 tsp) and Parsnips (2) to the pot. Stir to coat, then add Milk (1 cup) and Vegetable Stock (2 cups). Bring mixture to a slow simmer and simmer 25 to 30 minutes, until parsnip is fork-tender.

Clean 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), Lemon (1/4), Salt (to taste) and Ground Black 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.