Sweat finely sliced onions, lots of them, (preferably organic) in olive oil, throw in some celery seeds, garlic, salt, white wine, vegetable stock. Add water.
Serve in bowls topped with a slice of toast with grated cheese. Cheese will melt.
Butternut squash risotto with roasted Autumn vegetables.
Bake squash, parnips, butternut squash, garlic cloves, sweet potato; cover with cinnamon, salt, maple syrup and olive oil. I didn't bother taking off the skins and it was fine.
Then fry onions, add cinnamon, nutmeg, garlic, lots of white wine, salt, then fry risotto rice (I used sushi rice). Add vegetable stock and water.
Top with roasted veg and add chopped parsley (flatleaf is good) at the end.
Did you know that they don't have parsnips in France?
I made the butternut squash risotto last night and it was absolutely glorious - a proper autumn feast. The maple syrup is a truly inspirational flourish; it gave everything a sort of classy depth. YumyumYUM!
ReplyDeleteOooh how exciting! Someone actually trying out the recipes...
ReplyDeleteSomeone tried out the cashew nut and chickpea curry recently and they said it worked well.
Thanks A.D.!
We have parsnips in France now!
ReplyDeleteOnly they call them "panais" and you can pretty much only get them at markets.
Although I was in Burgundy the other day and found some in the world's weirdest branch of Auchan.
They have them in all the supermarkets now. I've never seen French people buy them, but the expats are all grateful.
ReplyDeleteSandra
http://livingin22.blogspot.com
I'll bet. A christmas without parsnips...
ReplyDelete