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Brown butter parsnips with truffle and teff polenta
Creamy parsnips are enhanced with the nutty toastiness of brown butter, then set atop a rich polenta made with healthy ground teff and perfumed with the luxurious aroma of black truffle.
SERVES
4
TO
6
Ingredients
Teff Polenta
- 2 cups (470ml) water
- 1 cup (240ml) milk
- 1 cup (240ml) teff
- 1 cup (240ml) finely grated Parmesan, plus extra to garnish
- 1/4 cup (60ml) butter, cold, cut into cubes
- 1/2 teaspoon (2.5ml) ground cardamom
Parsnips
- 3 tablespoons (45ml) olive oil
- 6 large parsnips, peeled and cut into 1-inch (2.5cm) coins
- 2 sprigs thyme
- 3 garlic cloves, peeled and crushed
- 2 sprigs rosemary
- 1/2 cup (120ml) butter
- Salt and black pepper, to season
- 1 tablespoon (15ml) truffle oil
- 1 lemon, juice only
Garnish
- 1 black truffle, to garnish
- Chives, finely sliced to garnish
- Reserved seasoned butter from pan, to garnish
Directions
Teff Polenta
- Add water and milk to a pot. Bring to a simmer over medium heat.
- Add teff and cook until smooth, 15 to 20 minutes stirring often.
- Stir in Parmesan. Remove from heat, stir in butter, and cardamom and season with salt and pepper. Keep warm until needed.
Parnips
- Preheat the oven to 375° F (190° C)
- Heat olive oil in a medium pan over medium-high heat. Sear the parsnips well on one side, for three to four minutes without disturbing them.
- Flip the parsnips and add the thyme, garlic, rosemary and butter. Reduce heat to medium.
- Baste the parsnips as they are cooking until crisp-tender, around three to four minutes.
- Season with salt and pepper. Transfer to the oven until tender, 10 to 12 minutes.
- Add truffle oil to the pan and baste for 30 seconds. Drizzle lemon juice over parsnips.
- Reserve the parsnips and their seasoned butter in the pan until serving.
Assemble
- Spoon polenta onto a serving plate. Garnish the polenta with grated Parmesan.
- Transfer parsnip coins to the plate, and cut side up. Drizzle a little bit of reserved seasoned butter from the pan over the parsnips.
- Finely grate fresh black truffle over the parsnips. Garnish with chives and serve. Enjoy!
