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Name: Whole Grain Island on a Parsnip Sea
Prep time: 15 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: ; sesame oil; ; sesame oil; 1/2 c Uncooked long grain brown; 1 1/2 lb Parsnips; peeled and cut; Sprinkle of cayenne pepper; 4 Sprigs rosemary; ; 1/2 inch diagonal; 1 Pinches powdered saffron; GARNISH; GRAINS; 1 Handful parsnip trimmings;; 1 ts Light olive oil with a dash; 1/2 c Pearl barley; ; slices; 1 Pinches freshly ground sea; 1 ts Light olive oil with a dash; 3 Cloves garlic; peeled and; ; overnight, drained; 1/4 c Uncooked wild rice; Few threads of saffron; 2 4 inch sprig Rosemary; 1/4 ts Freshly ground white pepper; 1/2 c Quinoa; 1 tb Freshly squeezed lemon juice; 2 c Evaporated skimmed milk; 1 Pinches freshly ground black; 2 c Frozen peas; defrosted; 1/4 ts Freshly ground sea salt; 1/4 ts Freshly ground white pepper; PARSNIP PUREE

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INGREDIENTS

; sesame oil
; sesame oil
1/2 c Uncooked long grain brown
1 1/2 lb Parsnips; peeled and cut
Sprinkle of cayenne pepper
4 Sprigs rosemary
; 1/2 inch diagonal
1 Pinches powdered saffron
GARNISH
GRAINS
1 Handful parsnip trimmings;
1 ts Light olive oil with a dash
1/2 c Pearl barley
; slices
1 Pinches freshly ground sea
1 ts Light olive oil with a dash
3 Cloves garlic; peeled and
; overnight, drained
1/4 c Uncooked wild rice
Few threads of saffron
2 4 inch sprig Rosemary
1/4 ts Freshly ground white pepper
1/2 c Quinoa
1 tb Freshly squeezed lemon juice
2 c Evaporated skimmed milk
1 Pinches freshly ground black
2 c Frozen peas; defrosted
1/4 ts Freshly ground sea salt
1/4 ts Freshly ground white pepper
PARSNIP PUREE
1 4 inch piece Rosemary
1/2 c Wheat berries; soaked in
2 Bayleaves
Black Pepper ; freshly ground
6 Sprigs fresh thyme

Servings

INSTRUCTIONS

Pour at least 3 inches of water into a steamer pot and bring it to a boil. Pour the oil into a large skillet over medium heat and fry the parsnip, rosemary and black pepper until the parsnips become lightly browned and caramelised, about 10 minutes. Discard the rosemary, transfer the parsnips into a steamer tray, place it atop the pot of boiling water , cover and steam for 30 minutes. Remove the tray of parsnips and set it aside to cool slightly. Refresh the steaming pot with water if needed for the grains. While the parsnips are steaming, start the grains, make a seasoning bag with the rosemary, thyme, parsnip trimmings and bay leaf tied in a piece of cheesecloth. Pour the oil into a large stock pot on medium heat and fry the crushed garlic to release the oils for about 2 minutes. Pour in 6 cups of water, add the seasoning bag and bring to a boil. Stir in the quinoa and boil 2 minutes longer. Drain the grains, discarding the seasoning bag and liquid. Turn the grains out onto a steamer tray lined with cheesecloth, place atop a pot of boiling water, cover, and steam for 15 minutes. Transfer the cooled parsnips to a food processor, add 1 1/2 cups of the evaporated milk and whiz for 3 minutes. The texture should be very light, with a silky mouth feel and the appearance of a whole cream mousse. Stir in the saffron, salt and white pepper. Reserve 4tbsps of the puree for garnish. Finish with the remaining 1/2 cup of evaporated milk for a more pourable puree. Turn the steamed grains out into a mixing bowl. Toss together immediately with the peas, lemon juice, salt and white pepper. Fill each serving bowl with equal amounts of the parsnip cream. Pack a small flan ring with the grains to mould and turn out on top of the parsnip cream. Garnish with a small dollop of the parsnip cream on top of each grain island and sprinkle with the cayenne pepper, saffron threads, black pepper and a sprig of rosemary. If you cant find a flan ring, spoon the grains into a cup or small bowl to mould.

NOTES

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Whole Grain Island on a Parsnip Sea

; sesame oil 
  ; sesame oil 
1/2 c Uncooked long grain brown 
1 1/2 lb Parsnips; peeled and cut 
  Sprinkle of cayenne pepper 
4  Sprigs rosemary 
  ; 1/2 inch diagonal 
1  Pinches powdered saffron 
  GARNISH 
  GRAINS 
1  Handful parsnip trimmings; 
1 ts Light olive oil with a dash 
1/2 c Pearl barley 
  ; slices 
1  Pinches freshly ground sea 
1 ts Light olive oil with a dash 
3  Cloves garlic; peeled and 
  ; overnight, drained 
1/4 c Uncooked wild rice 
  Few threads of saffron 
2  4 inch sprig Rosemary 
1/4 ts Freshly ground white pepper 
1/2 c Quinoa 
1 tb Freshly squeezed lemon juice 
2 c Evaporated skimmed milk 
1  Pinches freshly ground black 
2 c Frozen peas; defrosted 
1/4 ts Freshly ground sea salt 
1/4 ts Freshly ground white pepper 
  PARSNIP PUREE 
1  4 inch piece Rosemary 
1/2 c Wheat berries; soaked in 
2  Bayleaves 
  Black Pepper freshly ground
6  Sprigs fresh thyme

Pour at least 3 inches of water into a steamer pot and bring it to a boil.  Pour the oil into a large skillet over medium heat and fry the parsnip,  rosemary and black pepper until the parsnips become lightly browned and  caramelised, about 10 minutes. Discard the rosemary, transfer the parsnips  into a steamer tray, place it atop the pot of boiling water , cover and  steam for 30 minutes. Remove the tray of parsnips and set it aside to cool  slightly. Refresh the steaming pot with water if needed for the grains.    While the parsnips are steaming, start the grains, make a seasoning bag  with the rosemary, thyme, parsnip trimmings and bay leaf tied in a piece of  cheesecloth. Pour the oil into a large stock pot on medium heat and fry the  crushed garlic to release the oils for about 2 minutes. Pour in 6 cups of  water, add the seasoning bag and bring to a boil. Stir in the quinoa and  boil 2 minutes longer. Drain the grains, discarding the seasoning bag and  liquid. Turn the grains out onto a steamer tray lined with cheesecloth,  place atop a pot of boiling water, cover, and steam for       15    minutes.    Transfer the cooled parsnips to a food processor, add 1 1/2 cups of the  evaporated milk and whiz for 3 minutes. The texture should be very light,  with a silky mouth feel and the appearance of a whole cream mousse. Stir in  the saffron, salt and white pepper. Reserve 4tbsps of the puree for  garnish. Finish with the remaining 1/2 cup of evaporated milk for a more  pourable puree.    Turn the steamed grains out into a mixing bowl. Toss together immediately  with the peas, lemon juice, salt and white pepper.    Fill each serving bowl with equal amounts of the parsnip cream. Pack a  small flan ring with the grains to mould and turn out on top of the parsnip  cream. Garnish with a small dollop of the parsnip cream on top of each  grain island and sprinkle with the cayenne pepper, saffron threads, black  pepper and a sprig of rosemary. If you cant find a flan ring, spoon the  grains into a cup or small bowl to mould.

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Nutrition

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Serving Size: 1 Serving (1551g)
Recipe Makes: 1 servings

Calories: 1039
Calories from Fat: 87 (8%)

Amt Per Serving		% DV

	Total Fat 9.6g	13 %
	Saturated Fat 1.6g	8 %
	Monounsaturated Fat 2.2g
	Polyunsanturated Fat 4.9g
Cholesterol 0mg		0 %
Sodium 23.1mg		1 %
Potassium 1303.8mg		34 %
Total Carbohydrate 208.7g		61 %
	Dietary Fiber 32g	128 %
	Sugars, other 176.7g
Protein 35.9g		51 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1039

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