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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
![Buckwheat Risotto with Roasted Cauliflower, Almonds and Leeks]()
RecipeBuckwheat Risotto with Roasted Cauliflower, Almonds and Leeks
Article by Kelly Gibney![Roasted Broccoli, Leek and Kale Soup]()
RecipeRoasted Broccoli, Leek and Kale Soup
Article by Kelly Gibney![Roast Broccoli with Spelt, Kale and Ricotta]()
RecipeRoast Broccoli with Spelt, Kale and Ricotta
Article by Claire Aldous![Spicy Pumpkin, Peanut and Spring Onion Fritters]()
RecipeSpicy Pumpkin, Peanut and Spring Onion Fritters
Article by Kelly Gibney
latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.