Maple Parsnip Orzotto With Gremolata Recipe

Preparation

1. Preheat oven to 425ºF.

2. To prepare the orzotto, place the parsnip chunks in a mixing bowl, along with the dark maple syrup and 2 tbsp of the olive oil. Season to taste with salt and pepper, and place on a parchment lined baking sheet in the oven. Cook for 15 to 20 minutes, or until parsnips are caramelized and cooked through. Reserve.

3. Add remaining olive oil to a sauce pot over medium-high heat. Add in pasta and cook for 3 minutes, or until toasted and lightly golden. Add in onion and garlic, and cook for an additional 2 minutes. Add in cider and bring to a simmer. Simmer for 3 to 5 minutes, or until alcohol has cooked off and cider is slightly reduced. Add in parsnips.

4. Slowly add ladlefuls of the warmed vegetable broth, while constantly stirring the pasta. Once the broth has been absorbed, continue adding more broth while stirring. Repeat this process, until the pasta is cooked through and a risotto consistency is achieved. Season to taste with salt and pepper.

5. To prepare the gremolata, simply combine all of the ingredients as listed, and stir.

6. Top orzotto with gremolata and serve immediately.

Notes

You may not need to use all of the broth listed in the recipe. The most important part of preparing any type of risotto-style dish is taste! Once the pasta is cooked to your liking, you can stop adding broth.