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Roasted parsnips with buckwheat risotto
40 m active | 1 h 20 m total
Nutrition facts per serving:
  • Energy in kcal about 668
  • Fat about 33g
  • Carbohydrates about 69g
  • Protein about 16g
This is needed
This is needed for 4 people
  • 2 tbsp olive oil
  • 1 tbsp coarse-grain mustard
  • 1 tbsp liquid honey
  • 600 g parsnips, cut lengthwise into slices
  • 0.5 tsp salt
Buckwheat risotto
  • 1 tbsp butter
  • 2 garlic clove, squeezed
  • 250 g buckwheat
  • 1 shallot, finely chopped
  • 6 dl vegetable bouillon, hot
  • 2 dl champagne
  • 4 tbsp mixed herbs, rosemary, thyme, flat-leaf parsley, finely chopped
  • 100 g Vacherin Fribourgeois, coarsely grated
  • 1 tbsp butter
  • salt and pepper to taste
Champagne sauce
  • 1 tbsp butter
  • 200 g single cream for sauces
  • 1 dl champagne
  • 2 shallot, finely chopped
  • 0.5 bunch flat-leaf parsley, roughly chopped
  • 0.25 tsp salt
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And that's how it's done
And that's how it's done
Mix the oil, mustard and honey in a bowl, add the parsnips, mix and season with salt, transfer to a baking tray lined with baking paper.
To roast
Approx. 40 mins. in the centre of an oven preheated to 220°C.
Buckwheat risotto
Heat the butter in a pan. Sauté the shallot and garlic. Add the buckwheat and sauté briefly while stirring. Pour in the champagne and reduce almost completely. Stirring frequently, add the stock a little at a time so that the buckwheat is always just covered with liquid, simmer for approx. 20 mins. Stir in the herbs, cheese and butter, season.
Champagne sauce
Heat the butter in a small pan. Sauté the shallots for approx. 10 mins., add the parsley and cook briefly. Pour in the champagne, add the single cream, season with salt, simmer for approx. 5 mins., puree the sauce. Plate up the buckwheat risotto with the parsnips and sauce.