Nadia G ventures into the culinary back alley of Underground foods! In this episode we bring Brussels Sprouts, Parsnips, Swiss Chard and Cauliflower into the spotlight by creating 3 deliciously N-adventurous dishes that’ll convert the even the fussiest eater: Pan-seared Swiss Chard and Mascarpone Ravioli drizzled with Truffled Crème; Garlic-roasted Brussels Sprouts, served with Spicy Hungarian “Low n’ Slow” sausage and Parsnip Chips; and finally, a creamy Cauliflower Cheddar soup with crisped pancetta, and sautéed leeks.
Recipes from this episode:
* Swiss Chard Mascarpone Ravioli, Pan-Seared and Drizzled with Truffled Creme
* Garlic-Roasted Brussels Sprouts with "Low 'n Slow" Spicy Portuguese Sausage and Crispy Parsnip Chips
* Creamy Cauliflower Soup Heightened with Aged Cheddar, Pancetta, and Sauteed Leeks
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