John Myers
Contents
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Ingredients
polenta
- 180 g Polenta
- 500 Milliliters Oat cream
- 250 Milliliters Water
- 1 Garlic clove chopped
- 1 Red onion, diced
- 1,5 tablespoon Chopped parsley leaves
- 1 tablespoon Macadamia nut roasted and salted. chopped
- 1 tablespoon Rose paprika powder
- Salt and pepper
vegetables
- 300 g Beetroot tubers
- 500 g Orange sweet potatoes
- 500 g Fresh leek
- 1 Red peppers
- 3 Shallots
- 1 Rosemary sprig
- 1 tablespoon Calamansi balsamic vinegar
- Alternatively, some lime juice
- 1 tablespoon Tomato and rocket oil
- Alternatively olive oil
- 1 Garlic clove chopped
- 1 Chopped hot peppers
- Salt
- Cubeb pepper
- Roasting tube
Instructions
vegetables
- Peel the beetroot, the sweet potato and the shallots. Core the peppers. Cut all the vegetables into large pieces.
- Put the garlic, oil, rosemary sprig and balsamic vinegar, salt and pepper in a roasting tube. Close the roasting tube well, score a little and shake the vegetables a little.
- Bake in a preheated oven at approx. 220 ° for approx. 30 minutes.
polenta
- Sauté the onion with the garlic in a saucepan.
- Add the oat cream and bring to the boil. Stir in the polenta. Gradually add the water. Stir again and again. After about 3 minutes, take the pot off the stove.
- Add the macadamia, parsley and paprika and mix well. Season to taste with salt and pepper.
- Serve the polenta with the vegetables.
Nutrition
Serving: 100gCalories: 57kcalCarbohydrates: 8.8gProtein: 1.8gFat: 1.5g
