I think you’ll find there are plenty of red-Valentine-heart-themed treats on the AIP net space these days, including the Raspberry Valentine Cake that I wrote for Autoimmune-Paleo last year (which is incredible, may I just say 😉 ). But I’ll hazard a guess there aren’t so many savouries created with February 14th in mind.
This risotto, naturally sweetened by the sugars in the vegetables, is satisfying yet mellow and even quite a dainty little number really. The showpiece is the cream that brings it all together. Like BAM! That horseradish is going to shift your tastebuds up half a gear with an unexpected but welcome nudge in the tonsils. And not only is it seriously more-ish but it just so happens that each time I’ve tried this horseradish cream I’ve had the most amazing night’s sleep. Seriously – like abnormally-amazingly-long-uninterrupted-slumber-and-feeling-mighty-refreshed-next-morning well! Can anyone else relate? Let me know after trying this, I need to find out if it’s just me, or actual fact!
I strongly suggest you hunt down a can of Aroy-D coconut milk for this recipe. When you see the silky smooth cream that results from a night in the fridge you’ll know why. Other brands are grainy and grey and just plain bleh! in comparison. Another tip you’ll be pleased of is on the subject of washing your hands. Not because I’m checking up on your hygiene, you understand, but if you’ve ever wiped your eyes after chopping chilli …
I like to serve this alongside a fillet of wild salmon as, not only are the colours so heavenly together and perfect for the date, I’ve decided that salmon with horseradish is one very happy marriage indeed. If you’re looking for a pink themed supper, as well as the aforementioned Valentine Cake, take a look at this oatmeal, this panna cotta, this fool, this ice cream, these mashed pink vegetable roots, and there’s Sophie’s wonderful round up too!
Happy Valentine’s Day x
beet and celeriac risotto with horseradish sour cream
Some days you may find you don’t want to eat any meat or fish but you can always add a heaped spoonful of collagen to your bowl to add some protein. I love to serve this with an accompaniment of wild salmon as the flavours work so well, plus the colours are a perfect match and just right for Valentine’s Day!
Print the recipe here
for the risotto:
1+1/4 lb (1 large) red beet, peeled and roughly chopped
1+1/2 lb (1 medium) celeriac, peeled and roughly chopped
3 tbsp lard or other solid fat
1 small leek, thinly sliced
1 small fennel, finely chopped and fronds reserved
1+3/4 – 2 cups bone broth, preferably chicken
3/4 tsp fine sea salt
micro greens to garnish (mine were a mix of kale, radish, arugula)
Make the risotto:
Put the beet into the large bowl of a food processor, fitted with the “S” blade, and pulse about 8 times until the same consistency of plump grains of rice. Tip into a medium bowl and repeat with the celeriac. Melt the lard in a large sauté pan, add the leek and fennel and sauté gently until softened and translucent, about 5-6 minutes. Add the riced vegetables to the sauté pan, stirring well to incorporate with the leeks and fennel. Now pour in 1+3/4 cups of the broth and stir again. Turn the heat up to a simmer and cook for around 18-20 minutes, stirring from time to time, until the broth has absorbed into the vegetables, which are now tender but still retaining a little bite. Add the remaining broth if you want to make the risotto a little more soupy. Try a small spoonful and add the sea salt to your taste.
Make the horseradish sour cream:
While the risotto is cooking, put the horseradish cream ingredients into a medium bowl and mix together well. Taste and adjust the flavour – you may wish to add more horseradish to spice it up, more coconut cream if you feel it is too strong or perhaps a little extra lemon for sourness. Play around with the ingredients to get it to just how you like it but keep in mind the more lemon juice you add, the looser the cream will be.
Serve the risotto with a generous swirl of the sour cream and a smattering of micro greens and fennel fronds for added pretty.
* Put a 400ml can of coconut milk into the fridge at least the night before you want to make the horseradish cream. Turn the can of refrigerated coconut milk upside down, open with a can opener and slowly pour the watery liquid off into a separate jug. You can use this liquid for smoothies or drink as is. The cream is what is left below.