Today, I’m proud to present my dish for the January challenge hosted by Foodblogs Schweiz. This month’s basket contains parsnip, kale, sweet potato, celeriac, walnut and apple. I went all in and created a plant-based feast. Along the journey, I got acquainted with nutritional yeast and was totally blown away. What a wonderful umami flavor!
Parsnip, sweet potato and kale chips: Thinly slice peeled parsnip and sweet potato with a mandoline. Remove the stems from the kale. Dry at 80°C for a couple of hours.
Sweet potato risotto: Sauté chopped shallots in some olive oil. Taste with salt. Add Italian short-grain rice (I usually use Carnaroli). Once translucent, add water, little-by-little. You’ll end up adding approximately three times as much liquid as rice. Once you’ve add half the water, add twice as much finely grated sweet potato as rice. Continue adding water until the texture is right. At the very end, check the salt level, add a good knob of coconut butter and nutritional yeast to your liking.
Kale pesto: Remove the stems from two handfuls of kale and blend together with walnuts, olive oil, apple cider vinegar, nutritional yeast and salt until smooth.
Caramelized walnuts: Roast coarsely chopped walnuts. Add some coconut butter and black aceto balsamico.
Apple and celeriac espuma: Summer peeled and chopped apple and celeriac in salted water until tender. Remove excess water and add oat cream. For my espuma, I used my cream blower.
Serve the espuma next to quenelles of risotto, walnuts and pesto. Decorate with chips.