CIAO.
CIAO.
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nowyourecooking:

THE RECIPE
INGREDIENTS
• 300g Parsnips or Parsley Roots (around 3 roots)
• 1 Large Yellow Onion
• 1 Garlic Bulb (around 10 Cloves)
• 3 Tbsp Olive Oil, Extra for Serving
• 125g/1 Cup Almonds, Blanched
• 4 Cups Boiling Water, or More to Taste
• 2 Tbsp Apple Cider Vinegar or White Wine
• 2 Sprigs Fresh Thyme or 1 Tsp Dried Thyme, Extra for Serving
• Sea Salt and Freshly Ground Pepper
• 20 Organic Red Grapes, Divide and Seeds Removed

DIRECTIONS
1. Preheat the oven to 200°C.
2. Peel the parsnip and onion and cut into bite-size pieces. 
Place in a bowl and drizzle with 1 tbsp olive oil, salt and pepper, toss to cover.3. Break the garlic bulb into cloves, but leave the skin on.
4. Line a baking sheet with baking paper and arrange the onion, parsnip and garlic on it. Place in the oven and bake for 25-30 minutes, until soft and lightly browned.
5. Meanwhile blanch the almonds. When the vegetables are done, remove from the oven.
6. Squeeze out the soft garlic paste and place in a blender together with onion, parsnip, blanched almonds, apple cider vinegar, 2 tbsp olive oil, thyme, and salt and pepper.
7. Boil 1 liter of water in a water kettle, add it to the blender and mix on high speed until completely smooth. 
8. Serve immediately in serving bowls, garnish with a drizzle of olive oil, thyme and grapes.
nowyourecooking:

THE RECIPE
INGREDIENTS
• 300g Parsnips or Parsley Roots (around 3 roots)
• 1 Large Yellow Onion
• 1 Garlic Bulb (around 10 Cloves)
• 3 Tbsp Olive Oil, Extra for Serving
• 125g/1 Cup Almonds, Blanched
• 4 Cups Boiling Water, or More to Taste
• 2 Tbsp Apple Cider Vinegar or White Wine
• 2 Sprigs Fresh Thyme or 1 Tsp Dried Thyme, Extra for Serving
• Sea Salt and Freshly Ground Pepper
• 20 Organic Red Grapes, Divide and Seeds Removed

DIRECTIONS
1. Preheat the oven to 200°C.
2. Peel the parsnip and onion and cut into bite-size pieces. 
Place in a bowl and drizzle with 1 tbsp olive oil, salt and pepper, toss to cover.3. Break the garlic bulb into cloves, but leave the skin on.
4. Line a baking sheet with baking paper and arrange the onion, parsnip and garlic on it. Place in the oven and bake for 25-30 minutes, until soft and lightly browned.
5. Meanwhile blanch the almonds. When the vegetables are done, remove from the oven.
6. Squeeze out the soft garlic paste and place in a blender together with onion, parsnip, blanched almonds, apple cider vinegar, 2 tbsp olive oil, thyme, and salt and pepper.
7. Boil 1 liter of water in a water kettle, add it to the blender and mix on high speed until completely smooth. 
8. Serve immediately in serving bowls, garnish with a drizzle of olive oil, thyme and grapes.
nowyourecooking:

THE RECIPE
INGREDIENTS
• 300g Parsnips or Parsley Roots (around 3 roots)
• 1 Large Yellow Onion
• 1 Garlic Bulb (around 10 Cloves)
• 3 Tbsp Olive Oil, Extra for Serving
• 125g/1 Cup Almonds, Blanched
• 4 Cups Boiling Water, or More to Taste
• 2 Tbsp Apple Cider Vinegar or White Wine
• 2 Sprigs Fresh Thyme or 1 Tsp Dried Thyme, Extra for Serving
• Sea Salt and Freshly Ground Pepper
• 20 Organic Red Grapes, Divide and Seeds Removed

DIRECTIONS
1. Preheat the oven to 200°C.
2. Peel the parsnip and onion and cut into bite-size pieces. 
Place in a bowl and drizzle with 1 tbsp olive oil, salt and pepper, toss to cover.3. Break the garlic bulb into cloves, but leave the skin on.
4. Line a baking sheet with baking paper and arrange the onion, parsnip and garlic on it. Place in the oven and bake for 25-30 minutes, until soft and lightly browned.
5. Meanwhile blanch the almonds. When the vegetables are done, remove from the oven.
6. Squeeze out the soft garlic paste and place in a blender together with onion, parsnip, blanched almonds, apple cider vinegar, 2 tbsp olive oil, thyme, and salt and pepper.
7. Boil 1 liter of water in a water kettle, add it to the blender and mix on high speed until completely smooth. 
8. Serve immediately in serving bowls, garnish with a drizzle of olive oil, thyme and grapes.
nowyourecooking:

THE RECIPE
INGREDIENTS
• 300g Parsnips or Parsley Roots (around 3 roots)
• 1 Large Yellow Onion
• 1 Garlic Bulb (around 10 Cloves)
• 3 Tbsp Olive Oil, Extra for Serving
• 125g/1 Cup Almonds, Blanched
• 4 Cups Boiling Water, or More to Taste
• 2 Tbsp Apple Cider Vinegar or White Wine
• 2 Sprigs Fresh Thyme or 1 Tsp Dried Thyme, Extra for Serving
• Sea Salt and Freshly Ground Pepper
• 20 Organic Red Grapes, Divide and Seeds Removed

DIRECTIONS
1. Preheat the oven to 200°C.
2. Peel the parsnip and onion and cut into bite-size pieces. 
Place in a bowl and drizzle with 1 tbsp olive oil, salt and pepper, toss to cover.3. Break the garlic bulb into cloves, but leave the skin on.
4. Line a baking sheet with baking paper and arrange the onion, parsnip and garlic on it. Place in the oven and bake for 25-30 minutes, until soft and lightly browned.
5. Meanwhile blanch the almonds. When the vegetables are done, remove from the oven.
6. Squeeze out the soft garlic paste and place in a blender together with onion, parsnip, blanched almonds, apple cider vinegar, 2 tbsp olive oil, thyme, and salt and pepper.
7. Boil 1 liter of water in a water kettle, add it to the blender and mix on high speed until completely smooth. 
8. Serve immediately in serving bowls, garnish with a drizzle of olive oil, thyme and grapes.
nowyourecooking:

THE RECIPE
INGREDIENTS
• 300g Parsnips or Parsley Roots (around 3 roots)
• 1 Large Yellow Onion
• 1 Garlic Bulb (around 10 Cloves)
• 3 Tbsp Olive Oil, Extra for Serving
• 125g/1 Cup Almonds, Blanched
• 4 Cups Boiling Water, or More to Taste
• 2 Tbsp Apple Cider Vinegar or White Wine
• 2 Sprigs Fresh Thyme or 1 Tsp Dried Thyme, Extra for Serving
• Sea Salt and Freshly Ground Pepper
• 20 Organic Red Grapes, Divide and Seeds Removed

DIRECTIONS
1. Preheat the oven to 200°C.
2. Peel the parsnip and onion and cut into bite-size pieces. 
Place in a bowl and drizzle with 1 tbsp olive oil, salt and pepper, toss to cover.3. Break the garlic bulb into cloves, but leave the skin on.
4. Line a baking sheet with baking paper and arrange the onion, parsnip and garlic on it. Place in the oven and bake for 25-30 minutes, until soft and lightly browned.
5. Meanwhile blanch the almonds. When the vegetables are done, remove from the oven.
6. Squeeze out the soft garlic paste and place in a blender together with onion, parsnip, blanched almonds, apple cider vinegar, 2 tbsp olive oil, thyme, and salt and pepper.
7. Boil 1 liter of water in a water kettle, add it to the blender and mix on high speed until completely smooth. 
8. Serve immediately in serving bowls, garnish with a drizzle of olive oil, thyme and grapes.
nowyourecooking:

THE RECIPE
INGREDIENTS
• 300g Parsnips or Parsley Roots (around 3 roots)
• 1 Large Yellow Onion
• 1 Garlic Bulb (around 10 Cloves)
• 3 Tbsp Olive Oil, Extra for Serving
• 125g/1 Cup Almonds, Blanched
• 4 Cups Boiling Water, or More to Taste
• 2 Tbsp Apple Cider Vinegar or White Wine
• 2 Sprigs Fresh Thyme or 1 Tsp Dried Thyme, Extra for Serving
• Sea Salt and Freshly Ground Pepper
• 20 Organic Red Grapes, Divide and Seeds Removed

DIRECTIONS
1. Preheat the oven to 200°C.
2. Peel the parsnip and onion and cut into bite-size pieces. 
Place in a bowl and drizzle with 1 tbsp olive oil, salt and pepper, toss to cover.3. Break the garlic bulb into cloves, but leave the skin on.
4. Line a baking sheet with baking paper and arrange the onion, parsnip and garlic on it. Place in the oven and bake for 25-30 minutes, until soft and lightly browned.
5. Meanwhile blanch the almonds. When the vegetables are done, remove from the oven.
6. Squeeze out the soft garlic paste and place in a blender together with onion, parsnip, blanched almonds, apple cider vinegar, 2 tbsp olive oil, thyme, and salt and pepper.
7. Boil 1 liter of water in a water kettle, add it to the blender and mix on high speed until completely smooth. 
8. Serve immediately in serving bowls, garnish with a drizzle of olive oil, thyme and grapes.
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Backstage @ Elie Saab Haute Couture