Miso polenta with sauteed spring veg

Serves

2 People

Cooking Time

60 minutes

Season

Spring

Summer

Dietary

Vegan

Straight out of the ground and quickly sautéed, our bunched carrots, salad turnips and green garlic are gorgeous with a splash of Asian flavoured sauce to bring out their natural sweetness. Served over warming soft polenta with the savoury kick of miso paste as a base. This is a great vegan recipe if you fancy something different!

Ingredients

750ml water
100g polenta
2 tbsp miso paste
1 bunch of carrots
1 bunch of salad turnips
100g mushrooms
1 bunch green garlic
2 tbsp soy sauce
1 tbsp barley malt extract

Method

Step 1.

Prepare the veg by removing the tops and cutting the carrots, turnips and mushrooms in half lengthways. Remove the outer layer of skin from the green garlic and finely slice.

Step 2.

Bring water to the boil in a large pan. Add the miso paste then whisk and then whisk in the polenta. Keep whisking to avoid any lumps and cook over a low heat for around 10 mins until cooked through.

Step 3.

In a large pan add a good glug of olive oil and place over a medium heat. Add the halved carrots, turnips, mushrooms cut side down and pan roast without moving for 5 mins.

Step 4.

Add the sliced green garlic and stir then add the soy, honey and a good splash of water, cover with a lid and cook for 5- 10 mins until veg is tender. Serve with the Polenta on the bottom and the sauteed veg on top.