Roasted Cauliflower, Parsnip, and Monterey Jack Cheese Bisque (for 2)
Where to begin? First, we blast-roast cauliflower (florets and stems) and whole parsnips at 400 degrees. Then we move to the stovetop and saute celery, onion, garlic, and carrots, add vegetable broth, a few potatoes, bring to a long simmer, add the roasted vegetables, and continue cooking low and slow until tender. Near the finish, we add fresh parsley, thyme, Jack cheese, and light cream, and blend it into a smooth, luxurious bisque. #WintryComfortFood
Prefer vegan/no dairy? Ask in the notes section.