CookEat Recipe
Parsnip and Potato with Cheddar
Parsnip, potato and onion cook until tender, then spinach and cooked brown rice are folded in. Cheddar and chives finish the dish.
Method
Steps
Step 1
Weigh the brown rice dry and cook it in 1500 ml boiling water for the package time until tender. Drain, reserving 150 ml cooking water.
Step 2
Peel the parsnip, scrub the potato and cut both into 1 cm cubes. Chop the onion and chives, rinse the spinach and grate the cheddar.
Step 3
Heat the olive oil in a large lidded pan over medium heat. Cook the onion, parsnip and potato for 5 minutes. Add the reserved water and black pepper, cover and simmer for 15–20 minutes, until the roots are fork-tender.
Step 4
Add the spinach and cook until wilted, then fold in the cooked rice. Heat for 2 minutes, remove from the heat and fold in the cheese and chives. Serve four portions.
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Cooked 4 times