Roasted parsnips with buckwheat risotto

Roasted parsnips with buckwheat risotto

Total: 1 hr 20 min. | Active: 40 min.
Nutritional value / person: 668 kcal
, Fat: 33 g
, Carbohydrate: 69 g
, Protein: 16 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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2 tbsp olive oil
1 tbsp coarse-grain mustard
1 tbsp liquid honey
600 g parsnips, cut lengthwise into slices
½ tsp salt

Buckwheat risotto

1 tbsp butter
1 shallot, finely chopped
2 garlic cloves, squeezed
250 g buckwheat
2 dl champagne
6 dl vegetable bouillon, hot
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
2 shallots, finely chopped
½ bunch flat-leaf parsley, roughly chopped
1 dl champagne
200 g single cream for sauces
¼ tsp salt
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How it's done

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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.

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