Whole Grain Island On A Parsnip Sea

Mockers are spoken of negatively often in Proverbs. According to that book, they delight in their scoffing and any interest in correcting them only results in dishonor because they refuse to listen to rebukes. A mocker goes beyond disagreement with the Word of God. They ridicule it and those who follow it. They have no desire for honest debate. No desire to have their opinions changed. They are arrogant, sarcastic and pompous. They are filled with pride, derision and contempt. That is why Psalm 1 says the wise individual should not “sit in the seat of scoffers, but [rather] delight…in the law of the LORD, and in His law…meditates day and night.”

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Dairy, Grains		Kerr	1	Servings

INGREDIENTS

1	t	Light olive oil with a dash
		of toasted
		sesame oil
1 1/2	lb	Parsnips, peeled and cut
		into
		1/2 inch diagonal
		slices
2		4 inch sprig Rosemary
1		Pinches freshly ground black
		pepper
2	c	Evaporated skimmed milk
1		Pinches powdered saffron
1		Pinches freshly ground sea
		salt
1/4	t	Freshly ground white pepper
1		4 inch piece Rosemary
6		Sprigs fresh thyme
1		Handful parsnip trimmings
		from above
2		Bayleaves
1	t	Light olive oil with a dash
		of toasted
		sesame oil
3		Cloves garlic, peeled and
		crushed
1/2	c	Wheat berries, soaked in
		water
		overnight drained
1/2	c	Uncooked long grain brown
		rice
1/4	c	Uncooked wild rice
1/2	c	Pearl barley
1/2	c	Quinoa
2	c	Frozen peas, defrosted
1	T	Freshly squeezed lemon juice
1/4	t	Freshly ground sea salt
1/4	t	Freshly ground white pepper
		Sprinkle of cayenne pepper
		Few threads of saffron
		Freshly ground black pepper
4		Sprigs rosemary

INSTRUCTIONS

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
1/2 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 1/2
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.  Converted by MC_Buster.  Converted
by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 3102 Calories From Fat: 488 Total Fat: 56.2g Cholesterol: 146.2mg Sodium: 3320.6mg Potassium: 8181.8mg Carbohydrates: 562.9g Fiber: 108.8g Sugar: 123.3g Protein: 119.7g