March 1, 2012|
Vegetarian by Alice Hart
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Parsnip, sage and mascarpone risotto. The grated parsnip gradually melts into the rice in the buttery but light risotto. A couple of fried sages leaves will elevated this into posh dinner territory. You could go one further with parsnip crisps: slice parsnips very thing with a vegetable peeler, coat in olive oil and roast at 315 degrees farenheit/Gas 2-3 for 25-30 minutes, turning halfway until crisp.
Published:March 1, 2012
Appropriate for ages:All ages
ISBN - 13:9781742669779

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