Parsnip "Risotto" with Kale, Sundried Tomatoes and Olives

Peel the parsnips and chop into thick slices. Use a high speed blender to blitz until it is the consistency of rice. Alternatively you can chop very finely by hand.

Heat a generous spoonful of oil over a medium heat in a sauté pan. Add the parsnip and garlic. Cook for four minutes, moving frequently. Add the stock and thyme. Cook for a further 10 minutes or so, stirring frequently, until cooked but not mushy. 

Season with sea salt and freshly ground black pepper. Add the sundried tomatoes, kale and olives. Cook for 3 more minutes. Stir through the parsley and serve immediately.