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 minutesmins
Cook time: 1 hourhr
2-4 servings
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Ingredients
6carrots trimmed
4Parsnips trimmed
1tbspolive oil
1tbspmaple syrup
Pinchsea salt
Black pepper
or the caramelised onions
2red onions sliced into rings
2tbspolive oil
Pinchsea salt
For the polenta
100ginstant polenta
400gwater
1tbspextra virgin olive oil
1 1/2tspsea salt
100mlplantbased milk
Black pepper
Squeeze lemon
Lots of fresh thyme
1tbspwholegrain 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.