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Creamy Parsnip Bowl

Creamy Parsnip Bowl

Rating
4rating out of 5

(99 reviews from our customers)

Prep Time

40 min

Cuisine

British

Contrary to popular belief, risotto doesn’t have to be made with Arborio rice. This version is made with millet, a bona fide super seed! It’s packed with vitamins, iron and fibre; resulting in a risotto that’s mineral rich and utterly delish.

Prep Time

40 min

Cuisine

British

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
parsnip
300g parsnips
Onion
1 onion
Millet
120g millet
Leek
1 leek
garlic-clove
3 garlic cloves
goats' cheese 3.18
125g French goats' cheese log †
Walnuts
30g walnuts †
Vegetable-stock-cube
1 vegetable stock cube †
You Will Need
Olive oil, pepper, salt

Nutritional Information*

Percentages are based on an adult's daily intake

  • 300g parsnips
  • 1 brown onion
  • millet
  • 1 leek
  • 1 garlic clove
  • 125g soft goats' cheese<span class="strong">†</span>
  • 1 bag of walnuts (25g)<span class="strong">†</span>
  • vegetable stock pot<span class="strong">†</span>
Typical Values per 100g per serving
Energy 542 kJ
129 kcal
2665 kJ
636 kcal
Fat
of which saturates
5.3 g
2.3 g
26.2 g
11.1 g
Carbohydrate
of which sugars
15.8 g
4 g
77.6 g
19.5 g
Fibre 3.7 g 18.3 g
Protein 5.4 g 26.3 g
Salt 0.6 g 2.98 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
300g parsnips
parsnips
1 brown onion
brown onion
millet
Millet
1 leek
leeks
1 garlic clove
garlic
125g soft goats' cheese
pasteurised goat milk, salt, potassium sorbate, cultures, vegetarian rennet
1 bag of walnuts (25g)
walnut (100%)
vegetable stock pot
water, carrots, leek, red bell pepper, celeriac (43%), glucose syrup, salt, yeast extract, palm fat, sugar, potassium chloride, parsley, vegetable juice concentrate (celery, carrots, leek, onions 09%), spices (celery seeds, lovage root, nutmeg, pepper) gelling agents: (xanthan gum, locust bean gum), flavourings, caramel syrup, maltodextrin
Allergens
  • Allergens highlighted by † (milk, nut, celery)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1

Preheat the oven to 200°C/ 180°C (fan)/ 400°F/ Gas 6

Discard the top(s) and tail(s) of the parsnip(s) and chop into 3cm pieces

Add to an oven tray with 1-2 tbsp of olive oil and season with salt and pepper

Roast for 25-30 min, flipping half-way, until soft and golden, then remove

2

Meanwhile, boil a kettle (used in step 4)

Dice the onion(s) into 1cm cubes

Crush the garlic cloves with the side of a knife, peel and dice finely

3

Add 1-2 tbsp of olive oil to a large pan with a matching lid and heat on high

When hot, reduce to a medium heat and add the onion

Saute the onion for 2-3 min, stirring constantly, until soft and translucent

Add the garlic and cook for 1 min, until golden

4

Add the dried millet, stirring to coat, and cook for 3-5min, until slightly toasted

Meanwhile, dissolve the stock in 800ml (1.6L) of boiling water

5

Add the stock to the millet in one go, bring to a boil, and reduce to a rapid simmer

Simmer with a lid on for 25-35 min, stirring occasionally, until nearly all of the water is
absorbed and the millet is tender"

Once done, remove from the heat and keep covered

6

Meanwhile, discard the tough green top(s) and the root(s) from the leek(s)

Slice in half lengthways, and cut into 6cm pieces (roughly quartered)

Chop the goat's cheese coarsely

Chop the walnuts coarsely

7

Remove the tray from the oven, push the parsnips to one side, and add the walnuts

Roast for a further 5-10 min, until the walnuts are toasted and set aside

Meanwhile, add 1-2 tbsp of oil to a pot on a high heat

Brown the leeks for 1 min, add 75ml (150ml) of water and simmer with a lid on for 3-5 min, or until tender"

8

Share Your Creations

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Stir the goats' cheese through the millet, until creamy

Spoon the cheesy millet into bowls and top with the roasted parsnip and walnuts

Add the braised leeks and drizzle with some leek liquid!

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