If you’re following a grain-free diet, you might be sick of cauliflower by now. Cauliflower pizza crust, cauliflower rice, cauliflower tortillas, cauliflower faux-tatoes, cauliflower alfredo sauce… and I’m just getting warmed up.
Here’s a grain-free risotto recipe that — surprise! — doesn’t contain cauliflower. It uses parsnips as a base, which are a hearty and slightly sweet cousin of the carrot.
This recipe is from my friend Mickey Trescott’s new cookbook The Nutrient Dense Kitchen. You’re likely familiar with Mickey’s popular Autoimmune Paleo Cookbook, as well as Autoimmune Wellness, the website she runs with Angie Alt.
If you are following a grain free or Autoimmune Paleo diet, I suggest you pre-order Mickey’s new cookbook here. I receive many cookbooks to recommend here, and only a few make the cut. The Nutrient Dense Kitchen is going to be a staple cookbook in my home, because the recipes are practical, elegant, and simple. The recipes are also photographed by my talented friend Charlotte Dupont, who did my most recent photoshoot (you’ll see some of her photos on my IG feed.)
In summary: this book is made by magical people with huge hearts, and it will bring healing and deliciousness into your kitchen.
- 1½ pounds parsnips, riced (see note below)
- 1 tablespoon solid cooking fat
- ½ yellow onion, minced
- 1 cup finely chopped mushrooms
- 3 cloves minced garlic
- 2 tablespoons minced fresh sage
- ½ teaspoon sea salt
- 1 teaspoon apple cider vinegar
- ¾ cup bone broth
- Heat the cooking fat in a large skillet or heavy-bottomed pot on medium heat. When the fat has melted and the pan is hot, add the onions and mushrooms. Cook, stirring, until the onions are translucent, about 5 minutes. Add the garlic, sage, and sea salt, and cook for another 2 minutes, just until fragrant.
- Add the apple cider vinegar and scrape up any bits that have stuck to the bottom of the pan. Add the processed parsnips and bone broth to the pan, stirring to incorporate. Cook for 5 to 7 minutes, uncovered, on medium heat, stirring occasionally, until the liquid has been absorbed and the parsnips are fully cooked.
I’m wondering what you mean by ‘solid cooking fat’? Thanks,
I am wondering if ghee or coconut oil would work?
Yep! Mickey uses that term to refer to ghee or coconut oil, or pastured lard/tallow as well.
What do you mean by “cooked fat” exactly? However, the meal is quite appetizing. I might want to try this recipe.