Buy all ingredients right below the recipe
Ingredients
- 130 g Polenta
- 200 g Brussels sprouts
- 10 g Parsley
- 50 g Pine nuts
- 250 ml plant-based cream
- 1 pc Beetroot
- 5 g Basil
- 400 ml Vegetable broth
- 1 pc Yellow onion
- 5 g Chives
- 10 g Nutritional yeast
- 60 ml Extra virgin olive oil
- 50 g Fresh rosemary
- 10 g Agave syrup
- 9 g Salt
- 9 g Ground pepper
- 10 ml Lemon juice
Preparation
- 1Preheat the oven to 180 °C (convection). Remove the outer leaves of the Brussels sprouts and trim the stem slightly. Wash the sprouts and cut them in half. Chop the beetroot (the pieces should be roughly the same size as the Brussels sprout halves). Peel the onion and quarter it.
- 2Spread the prepared vegetables with the rosemary on a baking sheet lined with parchment paper. Drizzle olive oil over them and season everything with salt and pepper. Bake the vegetables for 20–30 minutes at 180 °C (convection) until they can be easily pierced with a fork.
- 3For the herb oil: wash and roughly chop parsley, basil, and chives. Put olive oil, the chopped herbs, agave syrup, and lemon juice into a tall container and blend them. Season the mixture with salt and pepper.
- 4Toast the pine nuts in a fat-free pan until golden brown.
- 5For the polenta: bring plant-based cream and vegetable broth to a boil in a pot. While stirring constantly, add the corn grits (polenta) and let it simmer over low heat according to package instructions until the grits are soft – this can take just a few minutes or 10 minutes or longer, depending on the type of polenta. Season the polenta with nutritional yeast, salt, and pepper.
- 6Serve the polenta with the roasted vegetables, herb oil, and toasted pine nuts.
Knuspr-Küche
Serve the chips immediately after baking, while the cheddar dip is still warm and creamy. For a true Halloween feeling, you can serve the dip in a small hollowed-out pumpkin!