Spelt Porridge with Parsnip

Breakfasts | Author's cuisine

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

This recipe was shared by John Smith, chef at the café Cozy Corner and the restaurants Fresh Eats and Green Plate.

Ingredients

Spelt - 5.3 oz
Milk - 1 fl oz
10% cream - 1 fl oz
Parsnip - 1.8 oz
Butter - 1.1 oz
Jam - to taste
Salt - to taste
Sugar - to taste

Step by Step guide

Step 1

Bring 400 ml of water to a boil, add the spelt to the boiling water, and reduce the heat to medium. Cook for 10–15 minutes until done.

Step 2

While the spelt is cooking, peel the parsnip and cut it into random shapes.

Step 3

Place a saucepan over the heat and add a piece of butter (about 15 g); once the butter has melted, add the parsnip. Sauté over medium heat for 5 minutes. The parsnip should not change color, but it should become slightly soft.

Step 4

Add milk to the parsnip (it should fully cover the pieces), stir, and cook for 5 minutes. Check the spelt. If it is ready, drain the liquid and set the porridge aside.

Step 5

Make a puree from the parsnip using a fork or a blender. Start by blending only the parsnip, adding liquid from the saucepan as needed to ensure the puree is not too thick. The key is to make sure there are no lumps. Season the puree with salt and sugar to taste.

Step 6

Place the spelt in a saucepan, pour in the cream, and heat over medium heat, stirring occasionally.

Step 7

In a saucepan with farro, add the parsnip, taste the porridge, and add salt and sugar if necessary. Then add the butter and stir quickly. The consistency of the porridge should resemble that of risotto.