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Spiced Maple Roast Carrots & Parsnips With Mustard Polenta Mash

Roasted carrots, parsnips and caramelised onions with fluffy polenta flavoured with whole grain mustard and thyme. Absolutely delicious!
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Main Course
Cuisine: British, Italian
Keyword: mustard, parsnips, polenta, roast, roasted, vegan sunday lunch, vegetables
Servings: 4
Author: Niki (Rebel Recipes)

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.

Notes

For the caramelised onion:For the polenta:This recipe was republished with permission from Rebel Recipes. Find the original recipe here