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.
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.
Notes
2-4 servings