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Spiced Maple Roast Carrots & Parsnips, Mustard Polenta Mash and caramelised Onions

November 2, 2019 / Niki / 7 Comments

I’m just home from an amazing week in London helping my friend Bettina on her Retreat Chef course – it was inspiring, educational and lots of fun. I’m pretty zapped but enthused to start incorporating some of the new skills – we learnt how to make fresh tofu so watch this space.

So as it’s now November it’s time to start posting some more warm and cosy dishes with lots of roast veg.

Here’s my first – Spiced Maple Roast Carrots & Parsnips, mustard Polenta Mash and caramelised onions. Lovely caramelised carrots, parsnips and onions with fluffy polenta flavoured with whole grain mustard and thyme. Absolutely delicious!

It’s such a comforting dish and perfect for Sunday lunch.

Here’s some serving options for the perfect cosy Sunday lunch or perfect for Christmas;
Ultimate winter lentil & veg bake
Hasselback squash
Squash & chestnut Tart

I hope you enjoy and much love
Niki xxx

I'd love to know if you made this recipe.

Use #RebelRecipes and tag @RebelRecipes

Info

 

  2-4 servings
  20 minutes preparation time
  60 minutes cook time

Ingredients

  • 6 carrots carrots trimmed 

  • 4 Parsnips trimmed 

  • 1 tbsp olive oil

  • 1 tbsp maple syrup

  • Pinch sea salt

  • Black pepper

     

For the caramelised onions;

  • 2 red onions sliced into rings

  • 2 tbsp olive oil

  • Pinch sea salt

     

  • For the Polenta;

  • 100g instant polenta 

  • 400g water

  • 1 tbsp extra virgin olive oil

  • 1 1/2 tsp sea salt

  • 100ml plantbased milk

  • Black pepper

  • Squeeze lemon

  • Lots of fresh thyme

  • 1 tbsp whole grain mustard

Directions

For the roast veg;

  1. Pre heat 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.
    Slowly add in the polenta in a steady stream. Stir continuously for 1 minute. Turn off the heat.

  2. Allow to cool a little

  3. 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.

7 Comments

  1. Chris on November 2, 2019 at 4:44 pm

    This looks amazing! Just wondering… why do you out the pole ya in food processor? I’ve never seen this done before.

    Reply
    • Niki on November 3, 2019 at 10:09 am

      Hi Chris
      Thanks!
      I find it makes the polenta really fluffy.
      Best
      Niki xxx

      Reply
  2. Amina on November 7, 2019 at 9:41 am

    Hi,

    If i dont have polenta.. what can i replace it with?

    Reply
    • Niki on November 10, 2019 at 12:00 pm

      Hi Amina
      If you don’t have polenta you might like a butterbean was instead. Or mashed potatoes.
      Love
      Niki xxx

      Reply
  3. Winter Layered Smokey Lentil and Squash Bake (vegan) - Rebel Recipes on November 12, 2019 at 5:16 pm

    […] Maple roast carrots & parsnips […]

    Reply
  4. Baked Squash with Chestnut Nut Roast Stuffing - Rebel Recipes on November 20, 2019 at 5:51 pm

    […] Roast carrots & Parsnips on polenta […]

    Reply
  5. Squash, Chestnut and Hazelnut Nut Roast Wreath - Rebel Recipes on December 2, 2019 at 10:31 am

    […] https://www.rebelrecipes.com/spiced-maple-roast-carrots-parsnips-mustard-polenta-mash-and-caramelise… […]

    Reply

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Recipe Tags: Polenta Sunday lunch parsnip roast carrots

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