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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latest issue:
127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.