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Parsnip Risotto with Cumin Oil and Paprika Nuts and Orange » Simple and Healthy Recipe! ✅

After work, instead of dwelling on the bag of chips at the bottom of the snack drawer, I open the fridge and see what’s staring at me. Can you combine this quarter of cabbage with the last cup of cooked chickpeas? And the mint I bought for cocktails last week? this is dinner

This is the subject of batch cooking. That something is always at hand and can always be turned into something else on a whim. This recipe is largely based on this premise. Parsnip puree can be made anytime parsnips are for sale, then stored in the refrigerator or freezer. Cumin and paprika oil and orange nuts can be reduced in small batches or increased in large quantities. These components pair beautifully with many things: try pureed as a substitute for mayonnaise in sandwiches, oil poured over roasted carrots or zucchini, walnuts in your morning oatmeal, but especially risotto.

This is my perennial solution to: what’s for dinner? Creamy al dente rice pairs well with just about any vegetable crop you have, from root vegetables in the winter to tomatoes in the summer. Risotto is often giddy because it takes forever to prepare, but it really only takes about 20 minutes of active time (when you start adding liquid, one ladle at a time, you’re tied to the stove until the rice is done). Many restaurants simplify risotto by cooking the rice until almost tender, placing it in the refrigerator, and reheating a single serving each time someone orders. It also works in home kitchens.

After trying this dish, feel encouraged to mix and match puzzle pieces based on what’s in the fridge, wherever the spirit takes you. —Abraberens

Every month, in the eat your vegetables, chef, Ruffage cookbook author, and former farmer Abra Berens shares a seasonal recipe that prioritizes vegetables (where they should be!). Have you missed a quota? Go here to catch up. – Publishers

  • Neutral oil, such as rice bran or grape seed.

  • 1 yellow onion, thinly sliced

  • kosher salt

  • 1/2 glass of dry white wine

  • 2 pounds parsnips, peeled and cut into chunks

  • 1 1/4 cups olive oil, divided

  • 1 teaspoon smoked paprika

  • 1/2 teaspoon cumin seeds

  • 2 cups medium or chopped walnuts, toasted

  • 1 orange, zest and juice

  • 1 shallot, minced

  • 5 sprigs of coarsely chopped parsley

  • 2 cups of arboreal rice

  • 8 cups of broth (or water in a pinch)

  1. Prepare the parsnip puree: In a medium saucepan, heat a dash of neutral oil over medium heat. Fry the onion with a good pinch of salt until soft but not brown. Add the wine and reduce by half. Add the parsnips, 1 cup of water, and 1 cup of olive oil. Bring to a boil, then reduce to a boil and cover. Cook until parsnips are very tender (they can be easily shredded with a fork). Remove from heat and allow to cool slightly. Blend in a food processor until silky smooth and set aside. (Note: This puree can be made ahead and refrigerated for up to 7 days or frozen for up to 12 months.)

  2. Prepare the cumin and paprika oil: in a small saucepan, heat a dash of neutral oil over medium-high heat. Fry the paprika and cumin seeds until fragrant, about 30 seconds. Immediately remove from heat, pour into a heat resistant container and add 1/2 cup of neutral oil to cool the mixture. Let the oil infuse for at least 10 minutes.

  3. Make the orange-walnut topping: In a small bowl, combine the walnuts, orange zest, orange juice, shallot, remaining 1/4 cup olive oil, and a large pinch of salt. Use a spoon or pestle to mash the mixture into a coarse paste. Add the chopped parsley and try adding more salt to taste.

  4. Prepare the risotto: heat the broth or water in a saucepan. When it comes to a boil, reduce to a simmer. Heat a splash of olive oil in a frying pan and toast the rice for 1 or 2 minutes. Add a ladle of broth and cook, stirring constantly, until liquid has evaporated. Repeat until all of the broth has been added and the rice is tender but still has some chewiness, 20 minutes total. Add the parsnip puree to bind the risotto. Taste and adjust seasoning as needed.

  5. Arrange risotto in serving bowls. Drizzle with cumin and paprika oil. Top with orange walnuts and serve.

Abra Berens is a chef, author, and former vegetable grower. He started cooking at Zingerman’s Deli, then trained at Ballymaloe in Cork, Ireland. He finds her at Granor Farm in Three Oaks, MI or Farm Club in Traverse City, MI. His first cookbook, Ruffage: A Practical Guide to Vegetables, is out now. His second book, Grist: A Practical Guide to Grains and Legumes, is scheduled for fall 2021.

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