White Risotto

Peel onions and garlic. Cut onions into small dice and finely chop garlic.  

Peel and finely chop parsnips and celery root.

Mix vinegar with 1 liter (approximately 4 cups) cold water. Rinse salsify under running cold water and peel with a vegetable peeler. Immediately place it in the vinegar solution, so it does not turn brown.

Cut salsify into 1 cm (approximately 1/2-inch) thick slices and place slices back into the vinegar solution.

Heat canola oil in a pot. Add chopped garlic, onions, parsnips and celery root. Sauté over medium heat for 3-4 minutes.

Add rice and sauté briefly. Pour in half of the broth, bring to a boil and simmer covered on low heat for about 8 minutes.

Meanwhile, toast fennel seeds in a dry pan until fragrant, then allow to cool. Cut lemon in half and squeeze out juice. Rinse the parsley, shake dry, pick off the leaves and coarsely chop. Finely crush the fennel seeds in a mortar.   

Add salsify and the remaining broth to the risotto. Cover and cook for an additional 5 minutes.

Cut avocado in half and remove the pit.  Using a spoon, remove the flesh and roughly chop.

Mix avocado with 2 tablespoons of lemon juice and puree with an immersion blender. Season with salt, fennel seeds, sancho pepper and lemon juice to taste.