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Parsnip & Leek Velouté with Brown-Butter Hazelnuts

Name: Parsnip & Leek Velouté with Brown-Butter Hazelnuts
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2 servings
Ingredients: 1 tbsp unsalted butter; 1 tsp olive oil; 1 leek (white and pale green parts), sliced; 2 medium parsnips (about 10 oz), peeled and sliced; 1 garlic clove, smashed; 2 1/2 cups low-sodium vegetable broth; 1 tsp fresh thyme leaves; Pinch of freshly grated nutmeg; 1/2 cup unsweetened oat milk; 1 tsp lemon juice; Kosher salt and white pepper; 2 tbsp roughly chopped hazelnuts; 1 tbsp unsalted butter, for browning

Parsnips and leeks simmer gently in broth until completely tender, then are blended into a velvety, lightly creamy velouté with a whisper of nutmeg. Toasted hazelnuts sizzled in brown butter add a nutty, crunchy finish.

375cal per serving 6gprotein 44gcarbs 21gfat 10min prep 25min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this