JERUSALEM ARTICHOKE & PARSNIP RISOTTO

Risotto is one of my all time favourite winter comfort food dishes.

This winter I made one with two of my favourite vegetables, parsnips and Jerusalem artichokes. Now Jerusalem artichokes also go by the name of sunroot and sunchoke. Despite the name the vegetable is not actually an artichoke, so get that notion of a green bulb out of your minds! The grow from a large plant that actually really resembles a sunflower and a yellow daisy.

Jerusalem Artichokes

Here is the recipe for a very simple and delicious risotto! I love the toasted breadcrumbs on top, it gives this silky risotto a little crunch!

Recipe serves 3-4
Time: 20 minutes to cook the risotto and about 35 to roast the vegetables

- 2 cups arborio rice
- 1.5 L chicken stock (or vegetable stock)
- 1 small diced white onion
- 1/4 cup white wine
- drizzle of olive oil
- salt and pepper
- 6 piece parsnip
- Roughly same amount for Jerusalem artichoke, but depending on the size it could be 12 little pieces or 8 larger pieces
- 1/4 cup toasted breadcrumbs
- 1/2 cup grated parmesan cheese

Directions:
1. Roast the veg. Peel the parsnip & artichokes. Toss in olive oil, salt and pepper and roast for about 35 minutes in a 375 oven until golden brown
2. Once the vegetables are roasted, you can begin on the risotto. (Put your stock in another pot on the stove and warm it up, making sure it is warm during the whole cooking process)
3. In a pot sauté the onion in a little bit of olive oil until it becomes translucent, do not brown.
4. Add in the rice and coat with the olive oil & onion mixture, let the rice "toast" a little
5. Add in the wine, it will begin to bubble stir continously until the alcohol has burned off
6. One ladle at a time slowly begin to incorporate the stock into the rice. It will take about 18 minutes to incorporate all of the stock and ensure that the rice is cooked through. I always taste test throughout just to make sure it is coming along the way I want
7. When the risotto is basically cooked add in your vegetables (I always give them just a rough chop before putting them in) to re warm and allow the roasting flavour to mingle with the risotto
8. Add in half of the parmesan cheese and season again with salt and pepper
9. To finish, plate your risotto and sprinkle with the toasted breadcrumbs and parmesan cheese

PARSNIPS

A winter vegetable I just can't get enough of right now is the PARSNIP! A root vegetable similar to a carrot yet paler and sweeter. Prior to the staple potato the parsnip was actually the main source of starch in diets as they had a long storage life, a sweet flavour and nutritional value. Parsnips grew in Europe and in Roman times parsnips were believed to be an aphrodisiac and a luxury item for the aristocracy. The Europeans brought parsnips to the United States in the 16th century, but to this day they are still not as popular as the carrot - although they are truly superb.

Interestingly, parsnips are NOT grown in warm clients, as frost is actually what helps develop their flavour - the cold converts the starch to sugar, sweetening the parsnip and mellowing the flavour.

My favourite ways to enjoy parsnips are either roasted or in a soup! Parsnip soup is one of my ultimate favourites!

Try Jamie Oliver's Spicy Parsnip Soup!

Ingredients: Serves 4
- olive oil
- knob of butter
- 1 large onion, peeled and roughly chopped
- 2 cloves of garlic, peeled and roughly chopped
- a thumb-sized piece of fresh ginger, peeled and roughly chopped
- 1 tablespoon garam masala
- 6 parsnips, peeled and chopped into chunks
- 500ml milk
- 1 litre vegetable stock
- sea salt and freshly ground black pepper
- 1 fresh red chili, deseeded and finely sliced
- optional: a handful of fresh coriander leaves
- crusty bread, to serve

Directions
- Heat a splash of olive oil and the butter in a large saucepan. Add the onion, garlic, ginger and garam masala. Gently fry for around 10 minutes, until the onions are soft and sweet.
- Drop in the chopped parsnip and stir together so that everything gets coated in the oil and flavours. Pour in the milk and stock, season well and bring to the boil. Turn down the heat and simmer for 30 minutes with a lid on.
- After half an hour, check that the parsnips are cooked by sticking a knife in. If you’re happy, remove them from the heat and carefully whiz up using a hand blender or liquidizer. Taste the soup to see if it needs a little more salt or pepper.
- Serve with a sprinkling of sliced red chili, a few coriander leaves if you like, and a good chunk of crusty bread.
- Tip: Use coconut milk instead of regular milk for a twist.

To roast parsnips cover peeled and sliced parsnips with oil, salt and pepper. Place on a baking sheet at 400 degrees for about 35 minutes, or until they turn golden brown with the roasted look!

photo credit: jamie oliver & google images

Another Soup...

I know, another soup - but I am hooked! Tonight I made an onion based parsnip and celery soup. It was delectable. These soups I am making are so healthy and refreshing - I highly recommend giving them a whirl. The best part is - they are made out of everything I have just lying around in the fridge!

Parsnip and Celery Soup

Ingredients

- 3 celery stalks
- 2 parsnips
- 1 yellow onion
- 2 garlic cloves
- 1 box of chicken stock
- 1/4 cup milk
- salt and pepper to taste
- 2 tbsp butter

Directions:

- Peel onion and finely dice
- Peel garlic and chop each clove in half
- Peel parsnips and cut into thin cubes
- Wash celery, the chop into small pieces

- In a pot on medium high heat melt butter and add onion and garlic
- Let onion soften until translucent
- Add celery and parsnip
- Add chicken stock
- Switch to high heat and let boil for 20 minutes
- When celery and parsnip are tender, blend the soup in a blender
- Return soup to pot and add milk
- Season with salt and pepper

(I know it doesn't look like much - but trust me it is delicious!)

- Serve hot (optional: pop a few croutons on the top for taste and decoration!)