Well, it’s full on cold in New York City now, and this Florida girl is unhappy about it. I’ve taken to walking by those outdoor restaurant heating lamps and closing my eyes and pretending like it’s sun (oh, come on, you know you’ve done it.)
The only upside to the winter is the awesome veggies available at the farmer’s market, particularly parnsips and kale. Okay, and maybe Christmas too. I do like Christmas.
Oh, a side note about parsnips– one of the best things I ever ate was the Parsnip Steak at Blue Hill at Stone Barns. Just amazing. I found another blog that reproduced the recipe, but I know they cook it in a brick oven at Blue Hill. Note to self: get a brick oven.
Anyhoo, onto the risotto… I found a recipe a while ago in the New York Times on parsnip risotto. I adapted it a bit. You can use any kind of greens, but kale is the best. I threw some broccoli into this dish along with the kale.
For the broth, I highly recommend Edward & Sons Not Chick’n Broth. This broth is so good, and I use it constantly. Pretty salty though, so make sure you drop any salt your recipe calls for down a bit. I use their Not-Beef broth in noodle soup recipes very often.
Here’s the recipe, be sure to enjoy on a wintry night!
Risotto With Parsnips and Kale
Makes 4 servings
|1/2 pound parsnips, not too large
3 Tbsp Olive oil, for roasting
1/2 pound kale
2 Tbsp olive oil
3 garlic cloves, minced
1 1/2 cups arborio rice
|1/4 cup dry white wine
4 cups Chick’n or veggie broth
3 tablespoons Earth Balance
8 sage leaves, roughly chopped
Cracked black pepper, to taste
Parmela for topping, optional
Preheat oven to 400. Peel the parsnips, quarter them lengthwise, and remove the tough core with a paring knife. Cut into half-inch squares, toss with olive oil and roast until very tender and lightly browned, about 30 minutes. Remove from the oven.
Remove the stems from the kale and chop. Boil for 2 minutes, then drain, cool and squeeze dry. Set aside.
Add minced garlic to 2 tablespoons olive oil and cook over medium heat until lightly browned. Add the rice and stir together for about 2 minutes. Add the white wine or vermouth and cook until it evaporates. Add 2 cups broth and adjust the heat to a brisk simmer. Cook for 5 to 6 minutes, stirring well with a wooden spoon every minute or so. When the broth is absorbed, add 1 cup more and continue to cook for another 5 minutes. Stir in the last cup of broth and cook for another 5 minutes, until the rice is cooked, but the grains are still firm. Taste and adjust the seasoning, adding another splash of broth if necessary. Turn off the heat.
Heat 3 Tbsp Earth Balance in a wide, deep skillet over medium-high heat. Add the sage and let crisp, about 1 minute. Add the roasted parsnips and chopped greens, season lightly with black pepper, and stir to coat and heat through, about 2 minutes more.
Spoon the vegetables over and fold them gently into the rice. Top with Parmela, if desired.