Kaszotto with Chanterelles and Smoked Cottage Cheese on a Roasted Parsnip Purée - photo 1
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Kaszotto with Chanterelles and Smoked Cottage Cheese on a Roasted Parsnip Purée

Pikantne Main Dishes Vegetarian Dishes European cuisine 90 min Medium 12 wyświetleń ~48.62 PLN - (0)
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Description

This dish is a tribute to the richness of Polish soil, presented in a modern and elegant form. Kaszotto, or risotto made with pearl barley, is the heart of this composition. Pearl barley, with its chewy texture, perfectly absorbs flavors, creating a hearty and characterful dish. The main stars here are forest chanterelles, which impart a deep, buttery-peppery aroma to the whole. The counterpoint to the earthy notes of the mushrooms and barley is a velvety, slightly sweet puree of roasted parsley, which serves as a creamy base for the kaszotto. The dish is crowned with a bold, smoky accent of smoked cheese, which crumbles on top, adding not only flavor but also an intriguing texture. This dish is perfect for an autumn dinner, a date, or when you want to impress guests with something that is both simple in concept and sophisticated in taste. Serve it as a main course, preferably with a glass of dry white wine.

Ingredients (16)

Servings:
4
  • Parsley root 6 szt.
  • barley groats 200 g
  • Chanterelles (fresh) 300 g
  • Smoked cottage cheese 150 g
  • Onion 1.3 szt.
  • Garlic 2 ząbki
  • Vegetable broth 1000 ml
  • Masło klarowane 2 łyżki
  • 30% cream 100 ml
  • Rapeseed oil 30 g
  • Fresh thyme 10 g
  • 🌿 Przyprawy
  • Salt 0.2 szczypt
  • Pieprz czarny świeżo mielony 3 szczypty
  • ✨ Opcjonalne
  • Dry white wine 100 ml
  • Walnuts 30 g
  • Fresh parsley 0.5 pęczek
💰 Szacowany koszt dania: ~48.62 PLN (12.16 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Roasted Parsnip Purée

1

Preheat the oven to 200°C with the convection function (or 220°C top-bottom). In the meantime, prepare the parsley. Wash it thoroughly under running water, then peel it using a vegetable peeler. Cut off the ends and dice each parsley root into cubes about 2 cm on each side. Even pieces will ensure even baking.

Ingredients: Parsley root
Use a large baking tray lined with parchment paper - this way the vegetables won't stick, and cleaning will be easier. Don't chop the parsley too finely, as it may burn before it softens inside.
2

Transfer the chopped parsley to a large bowl. Add canola oil, 2 pinches of salt, 1 pinch of pepper, and the leaves from 2-3 sprigs of fresh thyme. Mix thoroughly with your hands, ensuring each piece of parsley is coated with a thin layer of oil and spices. Spread the parsley on the prepared baking sheet in a single layer.

Ingredients: Parsley root, Rapeseed oil, Salt, Pieprz czarny świeżo mielony, Fresh thyme
It is crucial to spread the vegetables in a single layer. If they are piled on top of each other, they will steam instead of roast and won't achieve a beautiful, caramelized color. If necessary, use two baking sheets.
3

Place the tray in the preheated oven and bake for about 30-40 minutes. Halfway through baking (after about 15-20 minutes), stir the vegetables with a spatula to ensure they cook evenly. The parsley is ready when it is soft in the center (check by inserting a fork) and has golden-brown, caramelized edges.

Every oven bakes differently, so keep an eye on the degree of doneness. Caramelized edges are not burnt - they will give the mousse a deep, sweet flavor.
4

Carefully transfer the roasted parsley to a high-power blender or food processor. Add warm 30% cream and a pinch of salt. Blend on high speed for 1-2 minutes until you achieve a perfectly smooth, velvety puree without lumps. Taste and season with salt or pepper if needed. Set aside in a warm place.

Ingredients: 30% cream, Salt, Pieprz czarny świeżo mielony
For blending, use a jug blender or an immersion blender (stick blender) in a tall container. If the mixture is too thick, you can add a little more warm cream or vegetable broth. Warm ingredients blend more easily into a smooth consistency.

Preparing chanterelles

5

Chanterelles should be cleaned very thoroughly. It's best to do this dry, using a small brush or toothbrush to remove sand and debris. If they are very dirty, rinse them quickly under cold water and immediately dry with a paper towel. Cut larger mushrooms in half or quarters, leaving smaller ones whole.

Ingredients: Chanterelles (fresh)
Avoid soaking chanterelles in water for a long time! They absorb it like a sponge, which makes them watery and causes them to lose flavor during frying. Clean and dry mushrooms are the key to success.
6

In a large skillet, heat a tablespoon of clarified butter over medium heat. When the butter is hot, add the cleaned chanterelles. Sauté for 5-7 minutes, stirring occasionally, until the mushrooms release their water, which then evaporates, and the chanterelles begin to brown and take on a golden color. At the end of cooking, season with a pinch of salt and pepper. Remove from the skillet and set aside.

Ingredients: Chanterelles (fresh), Masło klarowane, Salt, Pieprz czarny świeżo mielony
Use a large skillet so the mushrooms have space to sauté rather than steam. Do not salt the mushrooms at the beginning of cooking, as they will release too much water. Only do this at the end.

Kaszotto

7

In a large, wide pot or deep skillet, heat the remaining tablespoon of clarified butter. Peel the onion and chop it into very small cubes. Peel the garlic and chop it or press it through a garlic press. Add the onion to the heated butter and sauté over medium heat for 5-6 minutes until it becomes translucent and soft. Add the garlic and sauté for another minute until it releases its aroma.

Ingredients: Masło klarowane, Onion, Garlic
Use a heavy-bottomed pot that distributes heat evenly and prevents burning. Patiently sauté the onion until translucent, without browning it, to build a sweet flavor base for the entire dish.
8

Add the dry pearl barley to the sautéed onion. Increase the heat and fry the barley for about 2 minutes, stirring constantly with a wooden spoon. Each grain should be coated in fat and become slightly translucent. This process, known as 'toasting', opens the grains and helps them absorb the liquid evenly.

Ingredients: barley groats
Do not skip this step! Toasting the groats is key to achieving the right texture for the risotto and prevents the grains from sticking together.
9

If you are using wine, pour it into the pot now. Stir vigorously until the alcohol completely evaporates and the grain absorbs the liquid. In the meantime, heat the vegetable broth in a separate pot - it must be hot throughout the cooking of the risotto.

Ingredients: Dry white wine, Vegetable broth
Adding hot broth to the groats is extremely important. Adding cold liquid will stop the cooking process and make the groats tough. Keep the pot of broth on low heat right next to you.
10

Reduce the heat to medium. Pour the first ladle of hot broth into the groats. Stir slowly and patiently until the groats absorb all the liquid. Only then add the next ladle. Repeat this process for about 25-30 minutes, adding the broth in batches and stirring regularly.

Ingredients: Vegetable broth
This is the technique for cooking risotto. Slow stirring releases the starch from the grains, creating a natural, creamy 'sauce'. Do not pour all the broth at once! Patience is the key to perfect risotto.
11

After about 25 minutes, taste the groats. They should be 'al dente' - cooked but still slightly firm and offering a gentle resistance to the bite. The overall consistency should be creamy but not watery. If the groats are still hard, add a bit more broth and cook for a few more minutes.

You may not use all of the broth, or you might need a little more - it depends on the grain itself. Trust your taste and texture assessment.
12

When the risotto reaches the perfect consistency, remove the pot from the heat. Add the previously sautéed chanterelles and the crumbled half of the smoked cheese (about 75g). Season to taste with salt and freshly ground pepper. Gently but thoroughly mix everything together. Cover the pot and let it sit for 2 minutes to allow the flavors to meld.

Ingredients: Chanterelles (fresh), Smoked cottage cheese, Salt, Pieprz czarny świeżo mielony
Letting the risotto rest for a moment (mantecatura) allows it to achieve the perfect creamy consistency. Do not stir too vigorously to avoid breaking the delicate chanterelles.

Serving

13

In the center of each plate, place a large spoonful of warm parsley puree. Gently spread it with the back of the spoon to create a round 'splotch'. On top of the puree, add a portion of hot kaszotto. Sprinkle the top with the remaining crumbled smoked cheese. Optionally, for added crunch, sprinkle everything with coarsely chopped, toasted walnuts and garnish with fresh parsley leaves.

Ingredients: Smoked cottage cheese, Walnuts, Fresh parsley
Serve the dish immediately while it is hot. Warm plates will help maintain the dish's temperature for longer. You can heat them in the oven or by briefly pouring hot water over them.

Fun Fact

💡

Pearl barley, often underrated, was a staple of the Slavic diet and one of the most important grains in ancient Poland. It was called 'pearl' barley due to the shape and smoothness of the grains after being polished. It was believed to provide strength and vigor, which is why it was a fundamental part of the army's diet.

Best for

Elegancka kolacja we dwoje Jesienny obiad dla gości Danie na specjalną okazję Nowoczesna kuchnia polska

Tips

🍽️ Serving

The dish looks best on deep, wide plates in a 'pasta bowl' style. The contrast of colors - the white of the mousse, the brown of the kaszotto, and the yellow of the chanterelles - is very appetizing. A chilled, dry white wine with mineral notes, such as Riesling, Pinot Blanc, or unoaked Chardonnay, pairs perfectly with the dish.

🥡 Storage

Kaszotto tastes best right after preparation. If there are leftovers, store the kaszotto and the puree separately in airtight containers in the fridge for up to 2 days. When reheating the kaszotto in a pan, add a bit of broth or water to restore its creamy consistency. The puree can be heated in a saucepan or microwave.

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