As of: March 15, 2024, 7:52 a.m
By: Sandra Keck
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This recipe for winter oven-baked vegetables on polenta is the perfect way to use up leftovers.
© Simply Tasty
Across the vegetable patch.
Today we're making the side vegetables the star of our plate!
It sits as a colorful tower on creamy polenta and looks so elegant that no one will believe how easy it was to prepare.
That's how it's done:
You need these ingredients:
Oven baked vegetables:
200 g Hokkaido pumpkin
200 g parsnip
200 g beetroot
170g onions
200g potatoes
200 g carrots
3 tbsp olive oil
1 tsp salt
0.5 tsp pepper
1 garlic clove, finely chopped
Polenta:
500 ml vegetable broth
200 g polenta (corn semolina)
50g butter
Chives, if desired
The preparation is simple:
Preheat the oven to 200 °C top/bottom heat.
For the oven vegetables*:
Wash and clean the Hokkaido pumpkin, remove the seeds and cut into wedges.
Clean, wash, peel and halve the parsnips lengthways.
Clean, wash and peel the beetroot (wear gloves!) and cut into sticks.
Halve, peel and cut onions into eighths.
Wash the potatoes, peel them if desired and cut them into pieces.
Clean, wash and peel the carrots.
Then, depending on size, cut in half lengthways.
Mix the vegetables well with olive oil, salt, pepper and garlic.
Place on a baking sheet lined with baking paper and bake in the preheated oven for about 40 minutes until the vegetables are cooked.
For the polenta:
Bring the vegetable stock and polenta to the boil in a pot.
Reduce heat and let simmer for 10 - 15 minutes while stirring.
Stir in butter.
Arrange the polenta together with the oven-roasted vegetables and chive rolls.
Soooo good.
*My tip:
You can vary the vegetables as you like and according to the season.
How about zucchini, peppers and eggplant in summer?
This recipe for winter oven-baked vegetables on polenta proves how delicious veggies can be.
© Simply Tasty
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