Parsnip, Bone Marrow and Sea Buckthorn Porridge
Why not give Eat Native‘s winning porridge bowl a try for yourself. Makes 6 bowls
1/2 Parsnip, grated
650ml Parsnip Milk (milk and cream infused with parsnip peel)
A pinch of sea salt
1 tbsp salted caramel (or white chocolate bone marrow truffles from Native)
Vanilla ice cream (or frozen yogurt)
10 sea buckthorn berries
1 tbsp crushed toasted walnuts
Poached parsnips in stock syrup
For the Parsnip stock syrup:
- 300g Demerara sugar
- 300g water
- 30g butter
- 1/2 nutmeg, grated finely
- 1 shot cider brandy
- Peel one parsnip, keeping aside the peel for your Parsnip Milk. Combine the cream, milk and parsnip peel into a medium saucepan and bring to a simmer. Remove from the heat and leave to infuse for at least an hour.
- Finely grate the parsnip, then add to the oats, Parsnip Milk, salt and honey in a medium saucepan. Cook the porridge to your desired consistency, adjusting the seasoning and sweetness levels accordingly. Keep warm in the pan.
- To make the syrup: combine the sugar, butter, grated nutmeg, brandy and water in a medium saucepan and bring to the boil over a low heat, stirring, until the sugar has dissolved and you have a syrup. Add the parsnips and poach in the syrup for 15-18 minutes until they are soft, sticky and glazed and the syrup is reduced. Lay aside.
- Place 1/2 tsp of salted caramel onto the base of each of your six bowls.
- Spread your porridge mixture equally between the bowls, then sprinkle with walnuts and the sea buckthorn.
- Top with the parsnips, parsnip syrup and a scoop of vanilla ice cream.
Like the sound of this? Why not head down to the Rude Health Cafe where we will be serving Native’s bowl during World Porridge Week.
Want to know what other bowls were served up at this years Rude Health Porridge Championships? Get a slice of the action here.