Mixed Vegetables with Creamy Polenta
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 229 kcal | (11 %) | ||
| Protein | 5.1 g | (5 %) | ||
| Fat | 15.2 g | (13 %) | ||
| Carbohydrates | 18 g | (12 %) |
Ingredients
- For the vegetables
- 1 bunch carrots
- 1 Zucchini
- 1 red, yellow and green Bell pepper
- 1 bunch scallions
- 4 Tbsps olive oil
- 150 milliliters water
- salt
- peppers
- thyme
- For the polenta cream
- 1 onion
- 1-2 garlic cloves
- 1 Tbsp olive oil
- 250 milliliters milk
- 100 milliliters vegetable stock
- 40 grams Polenta
- 1 lemons (zested and juiced)
Preparation steps
For the vegetables, peel, trim and cut the carrots into small pieces depending on the size. Rinse, trim and cut the zucchini into sticks. Rinse the bell peppers, cut in half, remove seeds and ribs, and cut into pieces. Trim the scallions, rinse and chop finely.
Heat olive oil in a large, nonstick skillet and saute the carrots, zucchini, bell peppers and scallions for about 5 minutes. Pour in some water and simmer the vegetables open for 8-10 minutes until the water has evaporated. Season with salt and pepper. Rinse the thyme, shake dry, strip the leaves, and mix into the vegetables.
For the polenta, peel and dice the onion and garlic. Heat the olive oil in a pot and saute the onion and garlic. Pour in the milk and vegetable stock, and bring to a boil. Add the polenta and cook for about 5 minutes while stirring. Stir in the lemon zest and juice, and season with salt and pepper.
Serve the vegetables with the polenta.
