Polenta semolina porridge with apple and almond paste
Lightly toast the flaked almonds in a non-stick frying pan (without fat) until they brown slightly. Always stand by them, because they can burn easily. Then set...
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Parsnip Risotto
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Preparation time:
20 min
Difficulty level:
Simple
Portion:
1
Nutritional values:
732
Calories
48 g
Carbohydrates
13 g
Protein
48 g
Fat
Ingredients:
 | Olive oil | 2 Teaspoon |
 | Almond paste | 1 Teaspoon |
 | Parsnips (fresh) | 270 g |
 | Sugar snap peas (fresh) | 80 g |
 | Onion (fresh) | 1 (100 g) |
 | Garlic (fresh) | 1 (3 g) |
 | Salt, table salt, sea salt | 1 Pinch(s) |
 | Pepper (black) | 1 Pinch(s) |
 | Almonds | 15 g |
 | White wine (12 % by volume, dry) | 40 ml |
 | Tomatoes (dried) | 8 g |
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Preparation:
Step 1:
Fill a small pot about 3cm high with water and bring to a boil. Meanwhile, wash the sugar snap peas and remove the ends. Then cut lengthwise into fine strips and place in the boiling water for approx. 2-3 minutes and then drain.
Step 2:
Peel parsnips and grate into pieces the size of a grain of rice. Peel and finely chop the onion and garlic. Chop almonds. Drain dried tomato briefly and then cut into fine pieces.
Step 3:
Heat the oil in a non-stick frying pan and fry the onion and garlic for about 2 minutes. Add parsnip, sugar snap peas, tomatoes and white wine and cook for about 1 minute. Stir occasionally. Stir in almond paste and season to taste with salt and pepper. Serve on a plate and sprinkle with the chopped almonds.
Macronutrient distribution:
The recipe Parsnip Risotto is composed of the following macronutrients.
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Kitchen utensils needed:
Coated pan
Cutting board
Kitchen knife
Peeler
Pot
Stove
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