John Myers
Contents
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Ingredients
- 300 ml Vegetable broth
- 150 g Corn polenta
- 2 tbsp Chopped fresh parsley
- 2 tbsp Freshly grated nutmeg
- 2 tbsp ************************************
- 2 shot Olive oil for frying
- 5 piece Onions
- 1 tbsp Vegetable mix salt *
- 500 g Mushrooms brown
- 8 piece Prunes
- 8 piece ************************************
- 8 piece Cucumber
- Sesame oil for frying
Instructions
Prepare polenta the day before, with it ...
- 1 .... bring the vegetable stock to a boil, pour in the polenta, simmer gently for about 3 minutes and let it swell. Stir in parsley and nutmeg.
- The mass is then placed in a baking dish and placed in the refrigerator to cool down overnight, the next day for further processing, it is nicely cooled and cut-proof.
...am nächsten Tag
- the polenta has cooled down and is firm. Overturn the casserole dish and polenta, cut them into 1cm thick slices and fry them in a pan with sesame oil on both sides.
Prunes - onions - mushrooms
- First brush the mushrooms and cut them into slices, peel the onions and cut them into slices if necessary, then cut the prunes.
- Let the onions become translucent in the sesame oil and add the mushrooms, season with vegetable salt and stew. Then add the prunes and toss and simmer 2 to 3 more times.
Serving ...
- The plates were preheated. Place the cucumber slices on the edge, divide the polenta and add the onion mushrooms and enjoy.
Helpful links
- * Supplies: vegetables - mix - salt
Nutrition
Serving: 100gCalories: 49kcalCarbohydrates: 2.5gProtein: 3.4gFat: 2.8g
