Balsamic roasted vegetables with cauliflower polenta
Balsamic roasted vegetables with cauliflower polenta
2015-07-28 21:08:36
Ingredients
- 2 brown onions into quarters
- 4 garlic cloves halved in skins
- Chunky cut other allowed veges you have (carrots, asparagus, eggplant, capsicum, mushrooms, zucchini, broccoli )
- 4 tbspns olive oil
- 2 tspns thyme or a few fresh sprigs
- 2 tbs balsamic vinegar
- A few shakes of herbamere over the top
- 1 leek (or brown onion if you don't have a leek)
- 1 cauliflower
- 2 garlic cloves minced or sliced (additional for the cauli polenta)
- 3 cups of stock (chicken or vege - low salt if possible)
Instructions
- Heat oven to 200°C.
- Cut and add the onion, garlic,chunky cut vegetables, olive oil, thyme, balsamic vinegar and salt/herbamere/stock powder to an oven tray.Toss it all around so all veges are covered in seasoning.
- Roast until done, about 45 mins. Let sit for a while finding the garlic and squeeze it over the top and discard the skins.
- At the same time you put roast veges in, in a separate tray place the cut up cauli into florets.
- Spray with olive oil.
- Roast for 15 mins only.
- While this cooks, in a largish saucepan spray with oil and cook leek & garlic until done, take out cauli from oven and add to the saucepan. Add three cups stock. Turn to low and simmer for approx 20 mins while waiting for veges to roast.
- Strain and blend, adding left over water until you get polenta consistency (the key is not too much water, keep it fairly dry).
- In a bowl add a few spoonfuls of the polenta. Add a few spoonfuls of the roasted veges and the juice on top.
- Add chopped fresh parsley & s&p on top & voila ! Add more balsamic if you like it too.
Notes
- Both can be frozen separately and defrost well for an easy dinner when you just can't face another salad or stir fry
Opti Cook https://opticook.org/
This error message is only visible to WordPress admins