Whilst bracing ourselves for the Beast from the East’s arrival we’ve found ourselves reaching for the hot chocolates and steaming hot bowls of porridge. As the Rude Health Porridge Champions for 2 years running, we thought it would be the perfect time to share our winning recipe, featuring parnsnips and sea buckthorn, it is the perfect dish for any time of the day!
INGREDIENTS ½ 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 if you come and visit us!) 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 ½ 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 ½ 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.