John Myers
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Gingerbread Polenta with Colorful Parsnip Vegetables
The perfect gingerbread polenta with colorful parsnip vegetables recipe with a picture and simple step-by-step instructions.
Polenta:
- 500 ml Milk
- 400 ml Cream
- 50 g Walnuts
- 50 g Flaked almonds
- 1 teaspoon Salt
- 1 teaspoon Ginger bread spice
- 300 g Polenta
- Grated zest of 1/2 lemon or 1 packet of Citroback
- Clarified butter for frying
Parsnip vegetables:
- 600 g Parsnips
- 200 g Carrots
- 1 bunch Spring onions
- 30 g Sun-Dried tomatoes
- Salt, butter, pepper, nutmeg
- Food starch
- 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.
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