Winter ratatouille and polenta
0
- Prep Time25 mins
- Total Time45 mins
- Makes4 servings
Ingredients
5 tbsp butter, divided
3 carrots, finely chopped
3 parsnips, finely chopped
3 turnips, finely chopped
1 garlic clove, minced
2 tsp fresh thyme
4 cups sodium-reduced chicken broth, divided
1 cup fine cornmeal
1/2 cup milk
1/4 cup grated parmesan
Instructions
MELT 3 tbsp butter in a large frying pan over medium. Add carrots, parsnips and turnips. Cook until golden brown, about 15 min. Stir in garlic and thyme. Add 1/2 cup broth. Boil, then reduce heat to medium-low and simmer, until no liquid remains, 2 to 3 min.
BOIL remaining 3 1/2 cups broth in a large pot. Reduce heat to medium-low, then whisk in cornmeal. Cook, whisking constantly, until thickened, 1 min. Remove from heat. Add remaining 2 tbsp butter and let stand until melted, 1 min. Stir in milk and parmesan. Transfer to a platter and top with vegetable mixture.
Nutrition (per serving)
Calories 497, Protein 15g, Carbohydrates 67g, Fat 20g, Fibre 9g, Sodium 935mg.
Excellent source of Vitamin C.