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🍽️ Fried Leek on Carrot Polenta

265 kcal · 30 min · 4 servings

Ingredients

• 2 Carrots
• Salt
• 1 Shallot
• 1 Garlic Clove
• 2 tbsp Olive Oil
• 500 ml Vegetable Broth (Instant)
• 150 g Polenta
• 1 Organic Lemon (Zested and Juiced)
• Pepper
• 1 tsp finely chopped Tarragon
• 2 Stalks (large) Leek
• 4 tbsp Olive Oil

Instructions

1. 1. Peel the carrots.
2. 2. Dice the carrots into very small cubes.
3. 3. Boil the carrot cubes in salted water for 3 to 4 minutes.
4. 4. Drain the water.
5. 5. Peel the shallot.
6. 6. Peel the garlic.
7. 7. Dice the shallot and garlic finely.
8. 8. Heat olive oil in a pot.
9. 9. Sauté the shallot and garlic briefly in the hot oil.
10. 10. Pour in the broth.
11. 11. Stir in the polenta semolina.
12. 12. Cook the mixture, stirring constantly, over low heat for 8 to 10 minutes.
13. 13. Stir in the lemon juice.
14. 14. Stir in the lemon zest.
15. 15. Season the polenta with salt and pepper.
16. 16. Fold in the tarragon into the polenta.
17. 17. Fold in the cooked carrots into the polenta.
18. 18. Clean the leek.
19. 19. Rinse the leek thoroughly.
20. 20. Cut the leek into finger-length pieces.
21. 21. Heat olive oil in a large non-stick pan.
22. 22. Fry the leek in the pan for 5 to 8 minutes.
23. 23. Season the leek with salt and pepper.
24. 24. Serve the leek on top of the carrot polenta.
25. 25. Garnish the dish with tarragon if desired.

Nutrition per serving

• kcal: 265
• Protein: 5 g · Fett/Fat: 20 g · Carbs: 16 g