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 and a lovely side dish.

Spiced maple roast carrots & parsnips, mustard polenta mash and caramelised onions

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 incorporate 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 post 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
Hassel back squash
Squash & chestnut tart

I hope you enjoy and much love, Niki xxx

Spiced maple roast carrots & parsnips, mustard polenta mash and caramelised onions

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 and a lovely side dish.
Prep time: 20 minutes
Cook time: 1 hour
2-4 servings
No ratings yet

Ingredients

  • 6 carrots trimmed
  • 4 Parsnips trimmed
  • 1 tbsp olive oil
  • 1 tbsp maple syrup
  • Pinch sea salt
  • Black pepper

or the caramelised onions

  • 2 red onions sliced into rings
  • 2 tbsp olive oil
  • Pinch sea salt
  • For the polenta
  • 100 g instant polenta
  • 400 g water
  • 1 tbsp extra virgin olive oil
  • 1 1/2 tsp sea salt
  • 100 ml plantbased milk
  • Black pepper
  • Squeeze lemon
  • Lots of fresh thyme
  • 1 tbsp wholegrain mustard

Instructions

For the roast veg

  • Pre heat 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 caramelise the onion

  • Add the oil and sliced onion to a small pan and fry 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 to 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 consistency.

To serve

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

More Recipes with Carrots, Parsnips, Polenta or Onions

Share or Print Recipe
Discuss this Recipe with Niki
My top 10 healthy and light vegan dinners

6 Responses

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

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating