for 4 person

Parsnips

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

How it's done

Parsnips

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.

Show complete recipe