Root Vegetable Potage Recipe
Crispy Brussels Sprout Leaves, Almond Gremolata, Mint Oil
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Root Vegetable Potage
Crispy Brussels Sprout Leaves
Almond Gremolata
Mint Oil
Method
Root Vegetable Potage
- 1
- 2
- 3
Cook the Vegetables
Add the chopped root vegetables to the pot. Pour in the vegetable broth, season with salt and pepper, and bring to a boil.
- 4
Simmer
Reduce the heat to low and let simmer for about 25 minutes or until the vegetables are tender.
- 5
Blend
Use an immersion blender to puree the potage until smooth. Adjust seasoning if necessary.
Crispy Brussels Sprout Leaves
- 6
Prepare the Brussels Sprouts
Preheat the oven to 400°F (200°C). Remove the outer leaves from the Brussels sprouts and place them on a baking sheet.
- 7
Season and Bake
Drizzle with olive oil and sprinkle with salt. Bake for 10-15 minutes until crispy and golden.
Almond Gremolata
- 8
Prepare Gremolata
In a food processor, combine almonds, parsley, lemon zest, garlic, olive oil, and salt. Pulse until finely chopped.
Mint Oil
- 9
Blend Mint Oil
In a blender, combine fresh mint leaves and olive oil. Blend until smooth. Season with salt to taste.