Rude Health Porridge Championship Winner 2017: Native
Why not give Eat Native‘s Parsnip, Bone Marrow and Sea Buckthorn winning porridge bowl a try for yourself.
Recipe
Porridge
(Makes 6 bowls)
1/2 Parsnip, grated
300g Rude Health 5 Grain 5 Seed Porridge
650ml Parsnip Milk (milk and cream infused with parsnip peel)
A pinch of sea salt
100g honey
1 tbsp salted caramel (or white chocolate bone marrow truffles from Native)
Vanilla ice cream (or frozen yoghurt)
10 sea buckthorn berries
1 tbsp crushed toasted walnuts
Poached parsnips in stock syrup
Parsnip stock
300g Demerara sugar
300g water
30g butter
1/2 nutmeg, grated finely
1 shot cider brandy
Method
- 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.
