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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. 



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


  • 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


  • 1 black truffle, to garnish
  • Chives, finely sliced to garnish
  • Reserved seasoned butter from pan, to garnish


Teff Polenta

  1. Add water and milk to a pot. Bring to a simmer over medium heat.
  2. Add teff and cook until smooth, 15 to 20 minutes stirring often.
  3. Stir in Parmesan. Remove from heat, stir in butter, and cardamom and season with salt and pepper. Keep warm until needed.


  1. Preheat the oven to 375° F (190° C)
  2. 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.
  3. Flip the parsnips and add the thyme, garlic, rosemary and butter. Reduce heat to medium.
  4. Baste the parsnips as they are cooking until crisp-tender, around three to four minutes.
  5. Season with salt and pepper. Transfer to the oven until tender, 10 to 12 minutes.
  6. Add truffle oil to the pan and baste for 30 seconds. Drizzle lemon juice over parsnips.
  7. Reserve the parsnips and their seasoned butter in the pan until serving.


  1. Spoon polenta onto a serving plate. Garnish the polenta with grated Parmesan.
  2. Transfer parsnip coins to the plate, and cut side up. Drizzle a little bit of reserved seasoned butter from the pan over the parsnips.
  3. Finely grate fresh black truffle over the parsnips. Garnish with chives and serve. Enjoy! 

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