Parsnip "Risotto" with Kale, Sundried Tomatoes and Olives

I love playing around with rice substitutes. Parsnip has a lovely earthy quality and absorbs the flavour of the stock rather beautifully. Though it’s a departure from traditional risotto you’ll find it warming and very satisfying.

Serves 2–3

Recipe by Kelly Gibney

Photography by Kelly Gibney

April 11, 2016

ingredients

5 medium parsnips
olive oil or ghee for sautéing
2 ...

Method

Peel the parsnips and chop into thick slices. Use a high speed blender to blitz until it is the consistency of rice. Alternatively you can chop very finely by hand.

Heat a generous spoonful of oil over a medium heat ...

To continue reading, login or subscribe to a digital Dish subscription.