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Roasted Vegetables with Creamy Polenta: Tasty, Healthy, Meatless

Roasted Vegetables with Creamy Polenta: Tasty, Healthy, Meatless

Roasted Vegetables with Creamy Polenta: Tasty, Healthy, Meatless

A complete vegetarian dish: roasted vegetables with creamy polenta – find out how to prepare this quick and nutritious dish




A very tasty roast vegetable with a special lemon flavor.

Recipe for 4 people.

Classic (no restrictions), Gluten Free, Gluten Free & Lactose Free, Lactose Free, Vegan, Vegetarian

Preparation: 01:00

Interval: 00:15

TOOLS

1 cutting board(s), 1 grater, 1 pan(s), 1 non-stick baking tray(s), 1 colander(s), 1 bowl(s), 1 whisk (optional)

EQUIPMENT

conventional

METERS

cup = 240 ml, tablespoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

Roasted Vegetables and Orange Ingredients

– 400 g of Cabotiá pumpkin, with the peel, cut into cubes of about 3 cm

– 4 cardamom pod(s)

– 2 teaspoons lemon pepper seasoning ABCD

– olive oil to taste

– 6 bay leaves

– 4 sprigs of thyme

– 8 cloves of garlic, whole, with peel

– 16 units of black peppercorns from

– 2 large courgettes, cored and deseeded, cut into half moons

– 2/3 orange pears with peel, cut into slices about 1 cm thick

– Salt to taste

Homemade Vegetable Broth Ingredients

– 2 liters of water

– 1 unit of onion(s) roughly chopped

– 2 cloves of garlic, cut in half (you can leave the peel on)

– 2 celery stalks, about 8cm each, chopped (optional)

– 10 units of black peppercorns from

– 2 sprigs of thyme

– Salt to taste

Ingredients for polenta

– 1.4 L of homemade vegetable broth (see recipe)

– 1 1/2 cups pre-cooked cornmeal for polenta

– Salt to taste

– pepper to taste THE

Ingredients to finish

– 1 lemon (zest and juice)

– thyme to taste (little leaves)

PREPARATION:

1. Preheat the oven to 220°C.

2. Start by cooking the homemade vegetable broth (see preparation).

3. Next, put the vegetables and the orange to roast (see preparation).

4. Wash the finished lemon, peel it and squeeze the juice.

5. Wash the courgettes, cut them in half and, with the help of a spoon, remove the core with the seeds and cut them into 1.5 cm slices, forming half-moons.

6. Wash the orange and, without peeling it, cut it into thick slices, about 1 cm (1 slice per person). Remove the seeds and cut each slice into 4 parts. Reserve.

PREPARATION:

Homemade vegetable broth (do this step before starting the pre-preparation):

1. Wash and chop the celery. Peel and roughly chop the onion. Cut the garlic in half (you can leave the peel). Clean the thyme.

2. Place a pot with the water (see quantity in the ingredients) and all the broth ingredients (onion, garlic, celery, peppercorns, thyme and salt) on high heat.

3. Bring to the boil, reduce the heat and simmer for 20 minutes.

4. Then prepare the roasted vegetables.

Roasted Vegetables and Orange – (do this step before starting the pre-prep):

1. Wash the pumpkin, remove the core and seeds, cut it into 2 cm slices and then into 3 cm cubes (it is not necessary to remove the peel).

2. Wash the thyme sprigs and bay leaves.

3. Remove the seeds from the cardamom seeds.

4. Place the pumpkin in a non-stick pan, with the cardamom seeds, lemon, pepper and salt.

5. Drizzle with olive oil and mix well.

6. Add the bay leaves, the thyme sprigs (remember to separate some leaves for finishing), the whole garlic cloves with the peel and the black peppercorns.

7. Place in a preheated oven at 220°C.

8. Continue pre-preparation.

Roasted Vegetables and Orange:

1. After 10 minutes, remove the pan from the oven.

2. Drizzle with another drizzle of olive oil, add the courgettes and orange quarters, mix well to season, spread back out on the baking tray and bake for another 10 minutes.

APPETITE OR SWEET (optional):

If you choose to prepare an appetizer or dessert, take advantage of the oven time to prepare it.

Homemade vegetable broth:

1. Once the broth is cooked, turn off the heat and set it aside.

Roasted Vegetables and Orange:

1. After 10 minutes, check the vegetables in the oven.

2. If they are golden on the bottom, turn them over and let the other side brown.

3. Cook for another 10 minutes or so, until golden on both sides.

Cooked corn flour:

1. Strain the vegetable broth into a bowl and return it to the same pan (see quantity in ingredients).

2. Place over medium heat and bring to a boil.

3. Remove the pan from the heat and gradually add the corn flour, stirring constantly to avoid lumps. Use a wire whisk preferably.

4. Lower the heat to low, return to the heat and continue stirring until the polenta is well cooked: it should come away from the bottom of the pan.

5. The polenta should have a very creamy consistency, if necessary add a little more broth.

6. Add salt and pepper.

7. Keep the heat very low, add more broth if necessary before serving so that it does not become tough.

Roasted Vegetables and Orange:

1. When the vegetables are cooked and golden, turn off the oven and remove the pan.

2. Remove the bay leaves, garlic cloves and thyme sprigs.

FINALIZATION AND ASSEMBLY:

1. Arrange the polenta on a serving plate or, if you prefer, divide it into the centre of the plates.

2. Distribute the pieces of pumpkin and courgette in the centre.

3. Sprinkle the vegetables and polenta with lemon juice.

4. Using a spoon, add the oil and seasonings from the pan onto the polenta.

5. Place the orange quarters on top of the vegetables.

6. Finish with lemon zest and thyme leaves.

a) This ingredient/s may contain traces of gluten due to cross-contamination. Gluten does not cause any harm or discomfort to people who are not sensitive or allergic to lactose and can be consumed in moderation without any harm to health. Consumption by celiac subjects, even in small quantities, can cause various reactions. Therefore, we always recommend reading the labels of this ingredient/s and other ingredients that may not be marked very carefully and opting for brands that certify that the product does not contain GLUTEN. b) This ingredient(s) may contain traces of lactose due to cross contamination. Lactose is the sugar present in milk and its derivatives, it does not present any health risk if consumed in moderation by healthy people. People who suffer from any type of sensitivity, allergy or intolerance should be careful and pay attention to the presence in the composition of milk-derived products, such as casein, albumin and milk powder. That is why we always recommend reading the labels of this ingredient(s) and all others that may not be marked very carefully and opting for brands that certify that they are LACTOSE FREE. c) These ingredients may contain traces of animal products. Some brands may contain animal products or have been tested on animals. Therefore, we recommend that you read the labels of this/these ingredients and others that may not be marked very carefully and opt for brands that are free of substances of animal origin or practices associated with animals. Check if the company/product is VEGAN before choosing to purchase. d) These ingredients may contain traces of animal products. Some brands may contain products of animal origin or tested on animals. Therefore, we recommend that you read the labels of this/these ingredients and others that may not be marked very carefully and opt for brands that are free of substances of origin or practices associated with animals. Make sure that the products contain only milk and/or eggs and no other substances of animal origin.

Want to make this recipe? Go to the shopping list, HERE.

To see this recipe for 2, 6, 8 people, Click here.

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Source: Terra

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