This cozy autumn dish combines sweet roasted root vegetables with creamy polenta for a comforting, seasonal meal. Finished with toasted hazelnuts and chestnuts, it is simple, hearty, and full of warmth.
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Serves: 4-6 people
Ingredients:
12 baby carrots – trimmed
8 baby parsnips – scrubbed and trimmed
1 red onion – peeled and sliced
2 tablespoons olive oil
Salt and freshly ground black pepper
~
30g hazelnuts – roughly chopped
75g cooked chestnuts – roughly chopped
For the Polenta
300g quick cook polenta
1.2 litres hot vegetable stock made with 1 stock cube
Garnish: Sprigs of fresh parsley or thyme
Tip: If your polenta is too thick add some almond milk. Once it chills, it sets and thickens. To reheat, add water or more almond milk and stir over a gentle heat.
Method
Preheat the oven to 200°C / 400°
Mix the carrots, parsnips and onion in a bowl. Drizzle with olive oil and season well. Spread on to a tray lined with baking parchment.
Roast for 15-20 minutes or until tender. In the last 5 minutes, add the hazelnut and chestnuts to toast lightly.
While the vegetables are cooking, prepare the polenta. Place in a saucepan over a medium heat and toast for 3-4 minutes stirring constantly.
Stir in the stock and cook for 8-10 minutes until thick and creamy.
Spoon the creamy polenta into bowls and top with the roasted vegetables.
Garnish with a drizzle of olive oil and sprinkle fresh herbs.
