Garnish with
additional coarse sea salt and fresh herbs, if desired.
Not exact matches
4 parsnips, peeled, ends trimmed, and cut into 1/2» thick slices Unsweetened soy milk 1 tablespoon olive oil 1 small onion, peeled, and diced 2 medium - large cloves garlic, thinly sliced 1 tablespoon vegan butter 1 tablespoon vegan sour cream Zest of one lemon
Coarse sea or kosher
salt to taste White pepper to taste Optional garlic
salt or powder to taste Optional onion powder to taste Optional Garnish: parsley and
additional lemon zest
* 4 tablespoons unsalted butter, softened * 2 tablespoons organic sugar * 1 cup organic whole wheat pastry flour, or unbleached all - purpose flour * 2 egg yolks * 1 1/2 tablespoons finely minced crystallized ginger (or 1 tablespoon
additional sugar) * 1/2 teaspoon
coarse sea salt
1 1/2 cups warm water 2 1/4 tsp instant yeast 1 tsp
salt 1 TBsp light brown sugar, packed 1 Tbsp butter, melted 3 3/4 — 4 1/4 cups all - purpose flour +
additional for dusting 1/2 cup baking soda 1 large egg, beaten
coarse sea salt for sprinkling