Polenta Fries
Polenta Fries - Crispy on the outside, moist on the inside: Golden vegetable fries make a delicious side dish
Healthy, because
Even smarter
Nutritional values
One portion of these fries provides 300 percent of your daily requirement of carotenoids, powerful plant pigments which help protect the body's cells against free radical damage and also support healthy vision and skin.
If you can't find radicchio at your local store or are looking for a less sharp taste, substitute it for arugula.
(Percentage of daily recommendation)
| Calorie | 349 cal. | (17 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 46 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11 g | (37 %) |
| Vitamin A | 2.6 mg | (325 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.9 mg | (33 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 49 μg | (16 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 19.7 μg | (44 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 470 mg | (12 %) | ||
| Calcium | 135 mg | (14 %) | ||
| Magnesium | 57 mg | (19 %) | ||
| Iron | 5.3 mg | (35 %) | ||
| Iodine | 33 μg | (17 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 2 g | |||
| Uric acid | 55 mg | |||
| Cholesterol | 119 mg |
Ingredients
- Ingredients
- 2 garlic cloves
- 24 ozs Vegetable broth
- 7 ozs Cornmeal
- 3 Tbsps ground almonds
- 2 eggs
- salt
- peppers
- 8 carrots
- 2 large onions
- 5 tsps olive oil
- 4 Juniper berries
- ½ Radicchio
- 4 stalks Chervil
Kitchen utensils
Preparation steps
Peel 1 garlic clove and pass through a garlic press into a pot with 2 1/2 cups vegetable broth. Bring to a boil.
Gradually add cornmeal and ground almonds, stirring constantly. Return to a boil (be careful, as cornmeal may splatter). Cook over low heat until mixture thickens, about 15 minutes, stirring occasionally. Remove from heat.
Whisk in eggs and season with salt and pepper. Line a baking sheet with parchment paper and spread the polenta with a rubber spatula on top. Allow to cool.
Meanwhile, peel and cut carrots into matchsticks, approximately 2 inches long. Peel and slice onions into strips. Peel and chop remaining garlic finely.
Heat 1 teaspoon of olive oil in another pot. Sauté carrots, onions and garlic until onions are translucent. Pour in remaining vegetable broth and the juniper berries. Bring to a boil, cover and simmer over low heat until carrots are tender, 10-12 minutes.
Meanwhile, rinse the radicchio, drain and cut into fine shreds. Rinse chervil and shake dry. Tear into small sprigs.
Cut polenta into 12 strips of 1-1/2 x 3-1/2 inches.
Heat 2 teaspoons of olive oil in a large skillet. Fry 6 polenta strips at a time until golden brown, about 5 minutes. Remove from skillet. Repeat with remaining oil and polenta
Toss radicchio and half of the chervil with the vegetable mixture. Season with salt and pepper. Serve alongside the polenta and garnish with remaining chervil.
