Parsnip Risotto

3 pork sausages
900g parsnips
2 vegetable stock cubes
1 large onion
300g risotto rice
45g  mascarpone
40g grated Parmesan
1 small bunch sage
1 tablespoon truffle paste
4 tablespoons olive oil
60g butter
1 glass white wine
salt and pepper

Preheat an oven to 220°C. Remove the sausage meat from the skins and shape into small meatballs. Peel the parsnips and cut half of them lengthways into 6-8 pieces. Place in a roasting dish together with the sausage meatballs. Drizzle with 2 tablespoons olive oil, salt and pepper and roast for about 20 minutes until the meatballs and parsnip are cooked and golden brown.
Grate the remaining parsnips and finely chop the onion. Dissolve the stock cubes in a pan with 1,5 litres hot water and keep just under boiling point over a low heat.
Heat a pan over medium heat with 2 tablespoons olive oil and 30g of butter. Sweat the onion for about 6 minutes. Add the grated parsnip and fry for 2 minutes. Add the rice and fry for a further 2 minutes. Add a glass of white wine and allow to reduce until all but 1 tablespoon wine remains. Add the stock, a soup ladle at a time, until the rice has absorbed the stock. Stir gently every so often. When the bouillon has been absorbed, it’s time to add the next ladleful. In total, this process should take about 17 minutes.
Add the mascarpone, grated Parmesan and truffle paste to the risotto. Season with salt and pepper. Cover the risotto with a lid and leave to stand for 5 minutes. In the meantime, heat a frying pan over medium heat with 30 gr butter and fry the sage leaves until crisp and until the butter is nut brown in colour.
Divide the risotto between 3 bowls. Lay the roasted parsnips and sausage meatballs on top. Spoon over the crisp sage leaves and brown butter and serve.

Root Vegetable Soup

A deliciously healthy soup to keep you warm during these cold days. This soup also suitable as part of a detox diet.

Serves 2

50 g red lentils
1 sweet potato, peeled and cubed
3 carrots, peeled and chopped
1 parsnip, peeled and chopped
1 onion, peeled and chopped
3 cloves garlic, bruised
1 teaspoon ground turmeric
1 teaspoon ground cumin
pinch chilli powder
salt and pepper
750ml - 1 litre chicken or vegetables stock
5 cm piece ginger, peeled and grated
4 tablespoons olive oil
freshly chopped parsley and 2 tablespoons coconut milk to garnish*

Preheat the oven to 180C. Place the sweet potato, carrots, parsnip, onion, garlic, chilli to taste, turmeric and cumin on an oven tray. Season with salt and pepper and drizzle with 3 tablespoons olive oil.

Roast for 30-40 minutes in the oven or until the vegetables are soft. In the meantime, heat a pot with 1 tablespoon olive oil and gently fry the ginger off for about 1-2 minutes. Add the stock and lentils and simmer gently until the lentils are cooked, about 15-20 minutes.

Once the vegetables are cooked, add them to the stock and mix well. Blend until smooth using a stick blender or in a blender. Return to the pot, reheat and adjust the seasoning if necessary. If the soup is too thick, add a little extra water or stock to thin it down.

Serve in bowls garnished with chopped parsley and coconut milk.

*To increase the health factor, sprinkle the soup with a few chopped peanuts and chia seeds before serving.

We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours