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🍽️ Roasted Vegetables with Feta Polenta

565 kcal · 30 min · 4 servings

Ingredients

• 300 g carrots with greens (1 bunch)
• 300 g colorful carrots (red and yellow)
• 500 g small red beet bulbs (4 small )
• 500 g cauliflower
• salt
• pepper
• 1 tbsp olive oil
• 600 ml vegetable broth
• 400 ml milk (3.5% fat)
• 250 g polenta (cornmeal)
• 100 g feta (45% fat in brine)
• 1 tbsp butter
• nutmeg
• 10 g kitchen herbs (1 handful; parsley, cress, oregano)

Instructions

1. 1. Peel the onion and cut into fine cubes. Peel the garlic and chop finely. Peel the carrots, wash and cut into thick slices. Core the peppers and cut into strips. Peel the zucchini and cut into half rings. Clean the mushrooms and quarter them.
2. 2. Heat olive oil in a large pan. Fry the onion and garlic for about 2 minutes. Add the carrots, peppers, zucchini and mushrooms and cook for about 5 minutes. Season with salt, pepper and paprika powder.
3. 3. Add tomato paste and cook briefly. Add tomatoes and simmer for about 10 minutes until the sauce has thickened. Season with lemon juice and sugar.
4. 4. Prepare polenta according to package instructions. Crumble feta and fold into the polenta. Season with salt, pepper and nutmeg.
5. 5. Serve vegetables on plates, distribute polenta on top and garnish with parsley.

Nutrition per serving

• kcal: 565
• Protein: 22 g · Fett/Fat: 30 g · Carbs: 50 g