Creamy parsnip ‘risotto’ with mushrooms
5 medium parsnips
3 medium garlic cloves – finely diced
1 small onion / 1 leek – finely diced
1½ cups (375ml) vegetable stock
1 tablespoon fresh thyme leaves
500g Portobello / Swiss brown mushrooms – sliced
½ cup (125ml) pouring cream (could use additional stock instead to make dairy-free)
Salt and cracked black pepper
Ghee (see page 198) / other oil for sautéing
Fresh thyme leaves micro-greens (optional)
Peel the parsnips and chop into thick slices. Use a high-speed blender to blitz until a bit larger than a cooked grain of rice – do this in 2–3 batches so that the appliance is able to chop consistently.
Heat a generous spoonful of oil or ghee over a medium heat in a sauté pan. Add the onion or leek and ⅔ of the garlic, sauté gently for 5 minutes until the onion is translucent. Add the parsnip rice. Cook for 4 minutes, moving frequently. Add the stock and thyme. Cook for a further 12 minutes or so, stirring often, until cooked but not mushy.
Meanwhile, heat a generous spoonful of oil in another sauté pan over a medium or high heat. Add the mushrooms and remaining garlic. Sauté for 5 minutes until tender.
Add the mushrooms to the parsnip risotto along with the cream. Cook and stir for 2 minutes. If a looser consistency is preferred, more stock or boiling water can be added, ¼ cup at a time. Season generously with salt and cracked black pepper. Serve immediately.
Leftovers will last two days in the fridge. Additional liquid may need to be added when reheating.
Recipe from Wholehearted by Kelly Gibney, Beatnik Publishing