Spring Into Healthy Eating

Carrot Parsnip Bisque

Ingredients

• ¼ cup butter (or less)

• 1 onion (chopped)

• 2 potatoes (peeled & diced)

• 4-5 carrots (peeled & sliced)

• 4 parsnips (peeled & sliced)

• 4 cups vegetable stock

• ½ tsp. ground nutmeg

• 2 Tbsp. lemon juice

• 2 Tbsp. orange juice

• 1 cup milk (or more)

• Pepper to taste

• Zest of one orange (finely chopped)

Preparation

In medium pot, melt butter on medium-low heat. Add onions, potatoes, carrots, parsnips. Cook for 10 minutes, stirring occasionally. Add stock. Simmer 20 minutes or until vegetables are tender. Drain cooked vegetables, saving the liquid stock.

In blender, purée vegetables with a little stock until smooth. In saucepan, combine puréed vegetables, saved stock, nutmeg, juices and milk. Heat through, but do not boil. Season to taste. Garnish with zest.

Somali Flat Bread

Ingredients

• 3 cups flour

• ½ tsp. salt

• 1-2 cups of water

• Vegetable oil

• Cinnamon, sugar or honey

Preparation

Place flour into a bowl and mix in enough water so the dough stays together but is not sticky. Add salt. Roll dough into balls smaller than your fist. Flatten balls into circles. Rub with a little oil. Fold sides of the circle into center, forming a square. Let it sit for 10 minutes. With a rolling pin or can, roll squares out into circles. Heat a little oil in a pan on medium heat. Place the circular dough into the pan. Cook until browned, and then flip. When both sides are browned, place on a plate and add cinnamon, sugar or honey.

Enjoy this bread with any soup or sauce.