Bialik College Kitchen Garden Program
Equipment: ½ cup caster sugar Large saucepan small saucepan chopping board knife wooden spoon grater peeler scales
Ingredients: 1 litre vegetable stock 20g butter 2 tablespoons olive oil 2 medium onions, chopped 1 garlic clove, finely chopped 350g turnips, peeled and cut into 1 cm dice 300g pearled spelt or (pearl barley) a good handful of parsley, finely chopped 50g parmesan, grated plus extra to serve a few gratings of nutmeg salt/pepper
Method: 1. 2. 3. 4. 5. 6.
Bring stock to a low simmer in a small saucepan and keep over a very low heat. Heat the butter and oil in a large saucepan over a medium heat. Add the onions and sweat gently, stirring for about 10 minutes, until soft. Add the garlic and the turnips and stir for a couple of minutes, making sure all the grains are coated with butter and oil. Now start adding the stock, a ladleful at a time, as you would for a risotto, stirring often and letting each addition be absorbed before you add the next. It should take about 25 minutes for spelt (or a bit longer for barley) to cook to a tender texture with a hint of bite still in the grains. By this time the turnip should be completely tender too. Stir in the chopped parsley and grated parmesan, add salt/pepper and a few gratings of nutmeg. Serve topped with more parmesan cheese.