Recipe - Whole Grain Island On A Parsnip Sea

PARSNIP PUREE
1 teaspoon Light olive oil with a dash
of toasted
; sesame oil
1 One half pound Parsnips; peeled and cut
into
; One half inch diagonal
; slices
2 4 inch sprig Rosemary
1 Pinches freshly ground black
pepper
2 cup Evaporated skimmed milk
1 Pinches powdered saffron
1 Pinches freshly ground sea
salt
One fourth teaspoon Freshly ground white pepper

GRAINS
1 4 inch piece Rosemary
6 Sprigs fresh thyme
1 Handful parsnip trimmings;
(from above)
2 Bayleaves
1 teaspoon Light olive oil with a dash
of toasted
; sesame oil
3 Cloves garlic; peeled and
crushed
One half cup Wheat berries; soaked in
water
; overnight, drained
One half cup Uncooked long grain brown
rice
One fourth cup Uncooked wild rice
One half cup Pearl barley
One half cup Quinoa
2 cup Frozen peas; defrosted
1 tablespoon Freshly squeezed lemon juice
One fourth teaspoon Freshly ground sea salt
One fourth teaspoon Freshly ground white pepper

GARNISH
Sprinkle of cayenne pepper
Few threads of saffron
Freshly ground black pepper
4 Sprigs rosemary

Pour at least 3 inches of water into a steamer pot and bring it to a boil.
Pour the oil into a large skillet over medium heat and fry the parsnip,
rosemary and black pepper until the parsnips become lightly browned and
caramelised, about 10 minutes. Discard the rosemary, transfer the parsnips
into a steamer tray, place it atop the pot of boiling water , cover and
steam for 30 minutes. Remove the tray of parsnips and set it aside to cool
slightly. Refresh the steaming pot with water if needed for the grains.

While the parsnips are steaming, start the grains, make a seasoning bag
with the rosemary, thyme, parsnip trimmings and bay leaf tied in a piece of
cheesecloth. Pour the oil into a large stock pot on medium heat and fry the
crushed garlic to release the oils for about 2 minutes. Pour in 6 cups of
water, add the seasoning bag and bring to a boil. Stir in the quinoa and
boil 2 minutes longer. Drain the grains, discarding the seasoning bag and
liquid. Turn the grains out onto a steamer tray lined with cheesecloth,
place atop a pot of boiling water, cover, and steam for
15 minutes.

Transfer the cooled parsnips to a food processor, add 1 One half cups of the
evaporated milk and whiz for 3 minutes. The texture should be very light,
with a silky mouth feel and the appearance of a whole cream mousse. Stir in
the saffron, salt and white pepper. Reserve 4tbsps of the puree for
garnish. Finish with the remaining One half cup of evaporated milk for a more
pourable puree.

Turn the steamed grains out into a mixing bowl. Toss together immediately
with the peas, lemon juice, salt and white pepper.

Fill each serving bowl with equal amounts of the parsnip cream. Pack a
small flan ring with the grains to mould and turn out on top of the parsnip
cream. Garnish with a small dollop of the parsnip cream on top of each
grain island and sprinkle with the cayenne pepper, saffron threads, black
pepper and a sprig of rosemary. If you can't find a flan ring, spoon the
grains into a cup or small bowl to mould.

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