Parsnip Puree with Sea Scallops and Chopped Kale – Dana James

Ingredients

• 1 pound parsnips, peeled and chopped
• 1 onion, roughly chopped
• 3 garlic cloves, roughly chopped
• Vegetable soup stock (try Pacific)
• 3 thyme sprigs with stem removed
• 1 rosemary sprig with stem removed
• pinch of sea salt
• Cracked pepper
• 2 kale leaves, deveined and chopped
• EVOO
• 1 cup cooked red quinoa
• 1 pound of sea scallops