INGREDIENTS
1
Crispy cooked bacon
1
Bay leaf
2
stalks Celery
2
Fennel, bulbs
1/2 cup
Italian parsley, fresh
1 tsp
Lemon, zest
1
Onion
4
Parsnips
1/4 cup
Pomegranate seeds
1 1/2 cups
Almond milk, unsweetened
1
Pomegranate gremolata
1/2 tsp
Fennel seeds
2 1/8 tsp
Salt
2 tbsp
Olive oil, extra-virgin
1
Parmesan, Grated