Winter Root Chowder

Rinse and dry the produce. Peel and chop the onion. Peel and mince the garlic. Peel and dice the parsnip. Pick the thyme leaves from the stems.

Place a large pot over medium-high heat with 1 tbsp vegetable oil. Add the onion and 1 tsp of garlic and cook until softened, about 3 to 5 minutes. Add the celery root, parsnip, cauliflower, vegetable broth concentrate, whole grain mustard, half of the thyme leaves, ½ tsp salt, a pinch of pepper, and 3 cups water. Bring to a boil, reduce heat, and simmer until vegetables are tender, 15 to 20 minutes.

Place a large nonstick skillet over medium heat and add the pepitas. Cook until fragrant and toasted, about 4 to 6 minutes. Zest the lemon into a small bowl and add the toasted pepitas, nutritional yeast, half of the remaining minced garlic, and a pinch of salt and pepper. Mix to combine.

Return the skillet to medium heat and melt the butter. Add the remaining minced garlic and then lay the Schar deli style bread into the skillet. Cook until browned, about 1 to 2 minutes per side. Sprinkle garlic toasts with salt.

Once the vegetables are tender, add just 2 cups of the chowder to a blender and blend on low until smooth. Return the blended chowder to the large pot and stir to combine. Taste, then season with salt and pepper.

Ladle the winter root chowder into large bowls and top each with a pinch of black pepper and the remaining thyme leaves. Cut the lemon into wedges and squeeze some over the bowls. Sprinkle with pepita parmesan and serve with garlic toasts.