Contents
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Ingredients
- For the vegetable pan:
- 0,5 Leek
- 5 Carrots
- 1 small Zucchini
- 3 Spring onions
- 2 Handful Fresh spinach
- 500 g Date tomatoes
- 1 Clove of garlic
- 3 tbsp Tomato paste
- 0,5 tsp Agave syrup
- 300 ml Vegetable broth
- 1 tsp Ras El Hanout – Moroccan spice mix
- Oil
- For the orange polenta:
- 5 Oranges organic, rinsed with hot water
- 1 Cup Polenta
- 1 Clove of garlic
- 2 Cup Vegetable broth
- 20 g Vegetable margarine
- Pepper
- Cayenne pepper
- 0,5 tsp Maple syrup
Instructions
- Rub the peel of 2 oranges. Squeeze out all oranges and measure out approx. 300 ml of juice.
- Cut the leek and spring onions into thin rings, halve the tomatoes, cut the carrots into slices, dice the zucchini.
- Heat some oil in a pan and steam the vegetables – except for the spinach – for approx. 5 minutes. Stir in tomato paste and agave syrup and let caramelize briefly. Add the spinach and let it collapse with the lid closed. Then pour in the broth, squeeze the garlic and add the Ras el Hanout. Simmer while the polenta is prepared.
- Bring the broth and orange juice to the boil. Sprinkle in the polenta and immediately reduce the heat. Squeeze the garlic and first add cayenne pepper sparingly. Let the polenta thicken while stirring. Depending on the variety, it is ready after 10-20 minutes. Stir in the orange peel, margarine, 2-3 teaspoons of sesame seeds and maple syrup, add a little cayenne pepper if necessary.
Nutrition
Serving: 100gCalories: 47kcalCarbohydrates: 3.4gProtein: 1gFat: 3.2g
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