Ingredients

For the Parsnip Crisps

parsnip, shaved with a vegetable peeler

1 tsp

oil

1 tsp

Curry powder

pinch

sea salt

For the risotto

380g

Parsnips, cut into 2 cm Cubes,

100g

Pearl Barley

1 Litre

Vegetable/ Chicken Stock

Onion, finely chopped

2 tbsp

Olive Oil

Pinch

Salt

1 Tbsp

Minced Garlic, from a jar

3 tsp

Curry Powder

1 tbsp

Nutritional Yeast

100ml

White Wine, any you have

2 tsp

Lemon Juice, can be long life

This recipe can be adapted using the same technique for any root vegetable, bearing in mind that cooking times may vary.

Method

Preheat oven 180C, line a small tray with foil.
Mix the parsnip shavings with the 1 tsp oil, curry powder and salt and spread out on the tray. Bake in the oven for 8-10 minutes or until golden. Remove and cool on a wire rack to go crisp. Don’t do this too far in advance as they will soften after a couple of hours.
Add the barley and the stock to a pan, bring to a boil and boil for 10 minutes. Reduce the heat to a simmer, cover and simmer for 50 minutes or until just al dente. Drain but keep the cooking liquid.
Meanwhile cook the cubed parsnip in some water until soft and puree using a blender or food processor. Set aside.
Sweat the onion in the olive oil with a pinch of salt until soft and sweet but not coloured. Add the garlic and curry powder, cook for 1 minute more before adding the yeast.
Pour in the wine, increase the heat and bubble until evaporated. Add the barley and parsnip puree, along with enough cooking liquid to make a loose ‘sighing’ consistency. Add the lemon juice, taste and adjust the seasoning as necessary.
Serve garnished with the parsnip crisps.