John Myers
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Ingredients
Polenta:
- 500 ml Llet
- 400 ml crema
- 50 g Nous
- 50 g Ametlles en escates
- 1 culleradeta Sal
- 1 culleradeta Espècia de pa de gingebre
- 300 g polenta
- Grated zest of 1/2 lemon or 1 packet of Citroback
- Mantega clarificada per fregir
Parsnip vegetables:
- 600 g Parsnips
- 200 g Pastanagues
- 1 grup Cebes de primavera
- 30 g Tomàquets secs al sol
- Salt, butter, pepper, nutmeg
- midó alimentari
instruccions
- Finely chop the walnuts and mash the flaked almonds a little. Line a baking sheet with parchment paper. Peel and slice parsnips. Peel and finely dice the carrots. Wash and clean the spring onions and cut into rings. Finely dice the dried tomatoes as well.
- Bring the milk, cream, nuts, almonds, salt and gingerbread spices to the boil in a saucepan. Sprinkle in the polenta and let simmer for another 1 minute, stirring constantly. Then add the lemon peel (otherwise the milk will curdle). Spread the polenta mixture about 1 cm thick on the baking sheet and let it cool down. Cut out circles and fry them in clarified butter in a pan until crispy.
- Cook the parsnip slices in a saucepan in salted water until they are firm to the bite. Remove and add the diced carrots and tomatoes to the water and let them boil briefly. Tie the whole thing with slightly mixed cornstarch. Add the parsnips and spring onion rings. Add a piece of butter, salt, pepper and grated nutmeg.
- Serve the vegetables with the baked polenta slices.
Nutrició
Atenció: 100gCalories: 136kcalHidrats de carboni: 5.8gProteïna: 3gGreix: 11.2g
