Lovely caramelised carrots, parsnips and onions with fluffy polenta flavoured with whole grain mustard and thyme. Absolutely delicious and a lovely side dish.
I’m just home from an amazing week in London helping my friend Bettina on her Retreat Chef course–it was inspiring, educational and lots of fun.
I’m pretty zapped but enthused to incorporate some of the new skills–we learnt how to make fresh tofu so watch this space.
So as it’s now November, it’s time to post some more warm and cosy dishes with lots of roast veg.
Here’s my first–spiced maple roast carrots & parsnips, mustard polenta mash and caramelised onions.
Lovely caramelised carrots, parsnips and onions with fluffy polenta flavoured with whole grain mustard and thyme. Absolutely delicious!
It’s such a comforting dish and perfect for Sunday lunch.
Here’s some serving options for the perfect cosy Sunday lunch or perfect for Christmas;
Ultimate winter lentil & veg bake
Hassel back squash
Squash & chestnut tart
I hope you enjoy and much love, Niki xxx
Lovely caramelised carrots, parsnips and onions with fluffy polenta flavoured with whole grain mustard and thyme. Absolutely delicious and a lovely side dish.
Prep time: 20 minutes mins
Cook time: 1 hour hr
2-4 servings
No ratings yet
Ingredients
- 6 carrots trimmed
- 4 Parsnips trimmed
- 1 tbsp olive oil
- 1 tbsp maple syrup
- Pinch sea salt
- Black pepper
or the caramelised onions
- 2 red onions sliced into rings
- 2 tbsp olive oil
- Pinch sea salt
- For the polenta
- 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 wholegrain 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.
To caramelise the onion
Add the oil and sliced onion to a small pan and fry slowly on a low heat for 30–40 minutes until caramelised.
Then add the salt and pepper. Set aside.
For the quick polenta
Add the water to a saucepan, bring to the boil.
Slowly add in the polenta to 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 consistency.
To serve
Serve the roast veg on the fluffy polenta. Top with the caramelised onions.
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If you recreate this recipe, tag me on Instagram:@rebelrecipes or #rebelrecipes for a chance to be featured.
More Recipes with Carrots, Parsnips, Polenta or Onions
Mushroom Tofu Burgers with Caramelised Onions and Root Fries
Chana Masala Mango Naan
Creamy Coconut Dal with Tarka and Mini Flatbreads
Fruity Carrot Cake Muffins
Asian Style Cabbage Pancakes
Discuss this Recipe with Niki
6 Responses
Wow looks amazing
Reply
Thank you Megan! xx
Reply
Hi,
If i dont have polenta.. what can i replace it with?
Reply
Hi Amina
If you don’t have polenta you might like a butterbean was instead. Or mashed potatoes.
Love
Niki xxxReply
This looks amazing! Just wondering… why do you out the pole ya in food processor? I’ve never seen this done before.
Reply
Hi Chris
Thanks!
I find it makes the polenta really fluffy.
Best
Niki xxxReply
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