Page’s Platefuls: Maple Parsnip Orzotto With Gremolata Recipe

It’s maple syrup season—perhaps the sweetest season of all! And with fresh local maple syrup in season, comes a lot of tasty treats. In this recipe, Chef Alex Page goes beyond the conventional ways of incorporating maple syrup into our dishes: in salad dressings, desserts, or for a glaze on salmon or pork. Instead, try something new using Ontario produce. Something that we still have available at this time of the year is, parsnips! But you may be wondering, what do I do with parsnips and maple syrup? A special take on risotto, of course!

Maple Parsnip Orzotto with Gremolata

Ingredients (serves four):

Orzotto:

• 4 large parsnips, peeled and cut into ½ inch chunks
• 2 tbsp Pefferlaw Creek Dark Maple Syrup
• 3 tbsp Sarafino Olive Oil, divided
• 2 cups orzo pasta
• ½ small yellow onion, finely diced
• 2 garlic cloves, thinly sliced
• 1 cup Slabtown Founder’s Dry Cider
• 4 cups vegetable broth, warmed
• 2 tbsp butter
• 1 cup freshly grated parm

Gremolata:

• 1 tbsp Pefferlaw Creek Light Maple Syrup
• 1 tbsp white wine vinegar
• 1 garlic clove, grated
• Zest and juice of 1 lemon
• Handful of freshly chopped parsley

Instructions:

1. Preheat oven to 425ºF.
2. To prepare the orzotto, place the parsnip chunks in a mixing bowl, along with the dark maple syrup and 2 tbsp of the olive oil. Season to taste with salt and pepper, and place on a parchment lined baking sheet in the oven. Cook for 15 to 20 minutes, or until parsnips are caramelized and cooked through. Reserve.
3. Add remaining olive oil to a sauce pot over medium-high heat. Add in pasta and cook for 3 minutes, or until toasted and lightly golden. Add in onion and garlic, and cook for an additional 2 minutes. Add in cider and bring to a simmer. Simmer for 3 to 5 minutes, or until alcohol has cooked off and cider is slightly reduced. Add in parsnips.
4. Slowly add ladlefuls of the warmed vegetable broth, while constantly stirring the pasta. Once the broth has been absorbed, continue adding more broth while stirring. Repeat this process, until the pasta is cooked through and a risotto consistency is achieved. Season to taste with salt and pepper.
5. To prepare the gremolata, simply combine all of the ingredients as listed, and stir.
6. Top orzotto with gremolata and serve immediately.

Notes:

You may not need to use all of the broth listed in the recipe. The most important part of preparing any type of risotto-style dish is taste! Once the pasta is cooked to your liking, you can stop adding broth.

Where to get your ingredients:

Pefferlaw Creek Farms: Located in Uxbridge along the Leaskdale Loop, Pefferlaw Creek Farms is a family run Ontario farm business with a rich tradition of Maple Syrup production. Four brothers—who have been making maple syrup since their childhood—manage this small business, turning a lifelong passion into a profession. Shop their farm store or visit the Pefferlaw Creek Maple Syrup Festival to pick up a bottle of their finest quality organic 100% pure maple syrup.

Sarafino: Discover real food and artisanal ingredients at this local food provider in Uxbridge. While the Sarafino story begins with olive oil, you can also find high-quality vinegars, condiments, grains, seasonings and more at their online store, or local retailers across Durham Region and Canada. 

Slabtown Cider:  Located on the Oak Ridges Moraine just south of Uxbridge and surrounded by forest, trails and rolling fields, this family-owned and operated cidery and orchard is home to one of Canada’s largest collections of unique heritage heirloom apple cider varieties. Stop in for a cider flight and bite to eat at the restaurant, or visit their store to pick up a bottle for your next recipe.

This recipe was created in partnership with Chef Alex Page as part of a series focusing on field-to-fork meals using local ingredients from local businesses in Durham Region.