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Roasted carrots, parsnips and caramelised onions with fluffy polenta flavoured with whole grain mustard and thyme. Absolutely delicious!
Ingredients
- 6 carrots carrots trimmed
- 4 Parsnips trimmed
- 1 tbsp olive oil
- 1 tbsp maple syrup
- Pinch sea salt
- Black pepper
Caramelised Onions
- 2 red onions sliced into rings
- 2 tbsp olive oil
- Pinch sea salt
Polenta Mash
- 100 g instant polenta
- 400 g water
- 1 tbsp extra virgin olive oil
- 1 1/2 tsp sea salt
- 100 ml plantbased milk
- Black pepper
- Squeeze lemon
- Lots of fresh thyme
- 1 tbsp whole grain mustard
Instructions
For the roast veg:
- Pre heat your oven to 180c
- Place the veg on a baking tray and coat in olive oil, maple, salt and pepper.
- Bake for 50 -60 minutes until soft in the middle and caramelised on the outside. Keep your eye on them as they will cook at varying times.
For the caramelised onion:
- Add the oil and sliced onion to a small pan and fry very slowly on a low heat for 30 – 40 minutes until caramelised.
- Then add the salt and pepper. Set aside.
For the polenta:
- Add the water to a saucepan, bring to the boil. Slowly add in the polenta in a steady stream. Stir continuously for 1 minute. Turn off the heat.
- Allow to cool a little
- Add the polenta and all the other ingredients to a food processor and blitz smooth and creamy consistency.
- Serve the roast veg on the fluffy polenta. Top with the caramelised onions.
For the caramelised onion:For the polenta:This recipe was republished with permission from Rebel Recipes. Find the original recipe here.
