Paprika-Roasted Parsnips and Carrots
Oct 23, 2007
This is a dish I can remember eating as a child, it always created an atmosphere of fun in the kitchen. It was great because it involved everyone to pitch in. I enjoyed the fact that we were all together helping out. The origin of the dish is Italian, that my mom's family made in Italy when she was a child. Today I have modified it a bit by using turkey style Italian sausage which we love, not only because it is lower in fat, but it also tastes great. This dish brings back a lot of memories whenever I make it. It is also a great dish to make for a dinner party; a bit unusual, but also a lot of fun because it will involve all of your guests.
This recipe is done in a pressure cooker (I use a 6 quart Fagor) with a triple-ply base. I am always trying different recipes in the pressure cooker. Risotto is one of my favourites. I use it as the main dish with the addition of lentils. With or without lentils, I serve it as a side to roasted salmon with wilted spinach. I specify arborio rice but use Carnaroli or Vialone Nano, if you can find either, for the best results. Green lentils are used since they hold their shape in a pressure cooker. Romano cheese is my personal preference over parmesan.
This is a really good dish for a crowd. Serve it with a salad and garlic bread and you have a well balanced meal. Also it is easy to prepare and does not take a long time to make.
For this fresh dip, go for a full-fat yogurt. You need only a little to add a refreshing note to the vine leaves.
