Spiced Maple Roast Carrots & Parsnips with Mustard Polenta Mash

Spiced Maple Roast Carrots & Parsnips with Mustard Polenta Mash

So often veggies are thought of as merely an accompaniment to a roast dinner, but with this tasty recipe, they’re the star of the show! Slightly spicy with a beautiful caramelised sweetness from the maple syrup, they are pure perfection served on a bed of creamy vegan polenta mash with mustard.

Servings: 5

Servings: 5

Ingredients

Method

Ingredients

(Servings: 5)

  • 1.2 1.2 carrots
  • 0.8 0.8 parsnips
  • 0.2 0.2 Tbsp olive oil
  • 0.2 0.2 Tbsp maple syrup
  • pinch sea salt
  • black pepper
  • For the caramelised onions:
  • 0.4 0.4 red onions sliced into rings
  • 0.4 0.4 Tbsp olive oil
  • pinch sea salt
  • For the polenta:
  • 20 20 g instant polenta
  • 80 80 g water
  • 0.2 0.2 Tbsp extra virgin olive oil
  • 0.3 0.3 tsp sea salt
  • 20 20 ml plant-based milk
  • black pepper
  • squeeze lemon
  • lots of fresh thyme
  • 0.2 0.2 Tbsp whole grain mustard

Method

For the roast veg:

  1. Preheat your oven to 180c
  2. Place the veg on a baking tray and coat in olive oil, maple, salt and pepper.
  3. Bake for 50 -60 minutes until soft in the middle and caramelised on the outside. Keep your eye on them as they will cook at varying times.

To the caramelised onion:

  1. Add the oil and sliced onion to a small pan and fry very slowly on a low heat for 30 – 40 minutes until caramelised.
  2. Then add the salt and pepper. Set aside.

For the quick polenta:

  1. Add the water to a saucepan, bring to the boil.
  2. Slowly add in the polenta in a steady stream. Stir continuously for 1 minute. Turn off the heat.
  3. Allow to cool a little
  4. Add the polenta and all the other ingredients to a food processor and blitz smooth and creamy consistency.

To serve:

  1. Serve the roast veg on the fluffy polenta. Top with the caramelised onions.

Written by

Niki Webster

Niki Webster

Niki Webster's online platform, Rebel Recipes, has expanded into a loyal community of food-based fans across the globe; its recipes have spilt over into two best-selling books: Rebel Recipes and Be More Vegan, and a Podcast entitled 'What the Focaccia'.

www.rebelrecipes.com/

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