Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Finely shred 500 grams of mixed root vegetables (such as turnip, carrot, and parsnip) and combine them in a clean jar with 10 grams of sea salt and 1 whole star anise pod, pressing down firmly to submerge vegetables in their own brine.

2. 2

   Seal the jar and allow the root vegetables to ferment at room temperature for 3 to 5 days, burping the jar daily, until they achieve a pleasant tangy aroma and slightly softened texture.

3. 3

   Heat 2 tablespoons of vegetable oil in a large pan over medium heat and sauté 1 finely diced large onion for 8 minutes until it is softened and translucent.

4. 4

   Drain the fermented root vegetables, discarding the star anise pod, and add them to the pan with the sautéed onion, cooking for an additional 5 minutes.

5. 5

   Stir in 250 grams of pinhead oatmeal and continue to cook for 2 minutes, ensuring the oats are lightly toasted.

6. 6

   Pour in 500 ml of hot vegetable stock, bring the mixture to a gentle simmer, then reduce heat to low, cover the pan, and cook for 20 to 25 minutes until the oats are tender and have absorbed most of the liquid.

7. 7

   Season the skirlie with black pepper to taste and serve immediately, garnished with 2 tablespoons of freshly chopped parsley if desired.