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.
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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:
- Preheat your oven to 180c
- Place the veg on a baking tray and coat in olive oil, maple, salt and pepper.
- 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:
- Add the oil and sliced onion to a small pan and fry very slowly on a low heat for 30 – 40 minutes until caramelised.
- Then add the salt and pepper. Set aside.
For the quick polenta:
- Add the water to a saucepan, bring to the boil.
- Slowly add in the polenta in a steady stream. Stir continuously for 1 minute. Turn off the heat.
- Allow to cool a little
- Add the polenta and all the other ingredients to a food processor and blitz smooth and creamy consistency.
To serve:
- Serve the roast veg on the fluffy polenta. Top with the caramelised onions.
