Cornmeal Puddings with Vegetables

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Cornmeal Puddings with Vegetables
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Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
Calories:
167
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie167 kcal(8 %)
Protein3.77 g(4 %)
Fat8.06 g(7 %)
Carbohydrates21.49 g(14 %)
Sugar added0.52 g(2 %)
Roughage2.8 g(9 %)
Vitamin A1,055.11 mg(131,889 %)
Vitamin D0 μg(0 %)
Vitamin E0.04 mg(0 %)
Vitamin B₁0.04 mg(4 %)
Vitamin B₂0.05 mg(5 %)
Niacin0.48 mg(4 %)
Vitamin B₆0.1 mg(7 %)
Folate15.94 μg(5 %)
Pantothenic acid0.1 mg(2 %)
Biotin2.63 μg(6 %)
Vitamin B₁₂0.03 μg(1 %)
Vitamin C13.37 mg(14 %)
Potassium210.65 mg(5 %)
Calcium76.9 mg(8 %)
Magnesium9.98 mg(3 %)
Iron0.34 mg(2 %)
Iodine1.5 μg(1 %)
Zinc0.32 mg(4 %)
Saturated fatty acids1.58 g
Cholesterol2.52 mg

Ingredients

for
4
For the polenta
1 ½ cups vegetable stock
½ cup Polenta
1 tablespoon olive oil
2 tablespoons grated vegan cheese
freshly grated Nutmeg
salt
peppers
For the vegetables
1 tablespoon olive oil
3 cups carrots (grated)
2 onions (thinly sliced)
½ teaspoon sugar
cup Tomato juice
1 teaspoon Orange marmalade
salt
peppers
1 tablespoon snipped Chives
To garnish
1 finely chopped Chives
How healthy are the main ingredients?
carrotPolentaolive oilsugarChivesNutmeg

Preparation steps

1.
For the polenta: line 4 timbale moulds with clingfilm.
2.
Pour the stock into a pan and sprinkle in the polenta, stirring. Bring to a boil, reduce to a simmer and cook, stirring constantly for about 20 minutes until very thick and pulling away from the sides of the pan. Stir in salt and pepper to taste.
3.
Spoon into the moulds and leave to cool.
4.
For the vegetables: heat the oil in a frying pan and cook the onions until softened. Add the carrots, cook for a few minutes, then sprinkle with sugar and cook until lightly caramelised.
5.
Stir in the tomato juice and marmalade, season with salt and pepper and simmer for 3-4 minutes until thickened slightly.
6.
Stir in the chives and season to taste.
7.
Turn out the timbales onto a serving plate and spoon the vegetables on top and on the plate. Garnish with the chive.