Creamy Roasted Parsnip Soup
This soup is all about seasonal flavors, wintery, thick and filling. It starts by roasting the veggies to get the most flavor out of the root.
Ingredient: Cream
What to do if you have too much heavy cream and you aren’t going to use it for anything? Whip it into whipped cream with a tiny bit of sugar or maple syrup to sweeten it, and a dash of vanilla if desired.
In this photo, we made the whipped cream right in the bottle and cut the top open to serve. Genius!
If you are in a rush, pour your ingredients of choice directly into the bottle and shake until it becomes whipped cream! Don’t shake too long or you’ll make butter (though there’s nothing wrong with that, either.
Recipes Using Cream
Creamy Braised Cabbage
This dish screams winter to me, a slow gentle braise fills the house with comfort. Not only that but this dish is made a little bit special with the addition of caraway seeds, a flavor I associate with cold weather.
Egg-ceptional Mini Quiche
This is really a recipe for egg custard which you can then use with whatever veggies are calling you!
