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Creamy Parsnip Bowl

Creamy Parsnip Bowl

4rating out of 5

(99 reviews from our customers)

Prep Time

40 min



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



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!

For 2 people (double for 4)
300g parsnips
1 onion
120g millet
1 leek
3 garlic cloves
goats' cheese 3.18
125g French goats' cheese log †
30g walnuts †
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
of which saturates
5.3 g
2.3 g
26.2 g
11.1 g
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
1 brown onion
brown onion
1 leek
1 garlic clove
125g soft goats' cheese
pasteurised goat milk, salt, potassium sorbate, cultures, vegetarian rennet
1 bag of walnuts (25g)
walnut (100%). May contain peanut, sesame & other nuts
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 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)

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


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


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


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


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


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


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"


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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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