Parsnip "Risotto" with Kale, Sundried Tomatoes and Olives
Photography by Kelly Gibney.
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
INGREDIENTS
5 medium parsnips
olive oil or ghee for sautéing
2 large garlic cloves, diced finely
1 cup vegetable stock
1 tablespoon fresh thyme leaves
sea salt and ground black pepper
6 sundried tomatoes, cut into ribbons
1 cup finely sliced kale leaves
6–8 kalamata olives
large handful fresh parsley
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 in a sauté pan. Add the parsnip and garlic. Cook for four minutes, moving frequently. Add the stock and thyme. Cook for a further 10 minutes or so, stirring frequently, until cooked but not mushy.
Season with sea salt and freshly ground black pepper. Add the sundried tomatoes, kale and olives. Cook for 3 more minutes. Stir through the parsley and serve immediately.
Kelly Gibney
Kelly Gibney is a food writer, stylist and photographer based in Auckland. For more wholefood recipe inspiration head over to her blog, bonnie delicious.
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Issue #102
Before we say goodbye to the the warmer weather, we're sneaking in one last bite of moreish nibbles inside the latest issue of dish. When it's time to retreat indoors, welcome the changing of the seasons with bountiful early autumn produce cooked to perfection. Our Dinner for Six Section will have you well prepared for all your family and friends by the time Easter rolls around with two stellar menus to choose from. And when the holidays are over, our snappy midweek meals will be waiting for you in our Food Fast section. You'll want to keep a glass handy, too, our top-rated Aussie Shirazes are the perfect accompaniment at dinnertime.