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Corn polenta with roasted parsnips
15 m active | 40 m total
Nutrition facts per serving:
  • Energy in kcal about 754
  • Fat about 48g
  • Carbohydrates about 58g
  • Protein about 18g
This is needed
This is needed for 4 people
Parsnips
  • 500 g parsnips, peeled, quartered lengthwise
  • a little pepper
  • 0.75 tsp salt
  • 2 tbsp olive oil
Parsley oil
  • 1 dl olive oil
  • 1 bunch flat-leaf parsley, roughly chopped
  • 2 pinches salt
Corn polenta
  • 100 g fine polenta
  • 2 tins corn kernels (approx. 340 g), drained
  • 4 dl water
  • 200 g feta, crumbled
  • salt and pepper to taste
  • 50 g walnut kernels, roasted, roughly chopped
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And that's how it's done
And that's how it's done
Parsnips
Mix the parsnips, oil, salt and pepper in a bowl, spread onto a baking tray lined with baking paper.
To roast
Approx. 25 mins. in the upper half of an oven preheated to 220°C.
Parsley oil
Place the parsley, oil and salt in a blender, puree until smooth.
Corn polenta
Mix the water and corn in a pan, bring to the boil. Reduce the heat, cover and simmer over a medium heat for approx. 5 mins., puree until smooth. Add the polenta, simmer for approx. 10 mins. Add the feta, mix, season, plate up. Top with the parsnips, drizzle with the parsley oil, sprinkle with the walnuts.