- 2 tbsp canola oil
- 3 oz chopped onions
- 2 tbsp chopped garlic
- 1 cup white wine
- 12 oz peeled and diced parsnip
- 4 oz peeled and diced pears
- 8 oz chicken stock
- 8 oz almond milk
- Kosher salt as needed
- ¼ tsp white pepper
- 1 tsp butter
- 4 oz roasted, peeled, and diced yellow beets
- 4 oz roasted and diced heirloom carrots
- 2 oz maple syrup
- 2 oz blanched brussels sprout leaves
- 2 oz sliced almonds (optional)