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🍽️ Fried Polenta Sticks with Root Vegetables

349 kcal · 30 min · 4 servings

Ingredients

• 2 garlic cloves
• 700 ml classic vegetable broth
• 200 g cornmeal
• 30 g ground almond kernels (3 tbsp)
• 2 eggs
• salt
• pepper
• 800 g carrots (8 carrots)
• 150 g large onions (2 large onions)
• 15 g olive oil (5 tsp)
• 4 juniper berries
• 80 g radicchio (0.5 radicchio)
• 4 sprigs chervil

Instructions

1. 1. Peel the garlic clove.
2. 2. Press the garlic clove into a pot using a garlic press.
3. 3. Pour 600 milliliters of vegetable broth into the pot.
4. 4. Bring the mixture to a boil.
5. 5. Add the cornmeal and ground almonds to the broth.
6. 6. Stir constantly while the mixture comes to a boil.
7. 7. Reduce the heat to a low setting.
8. 8. Let the polenta simmer for about 15 minutes.
9. 9. Stir occasionally to prevent sticking.
10. 10. Remove the pot from the heat.
11. 11. Stir the eggs into the warm polenta.
12. 12. Season the mixture with salt and pepper.
13. 13. Line a baking sheet with baking paper.
14. 14. Pour the polenta onto the baking sheet.
15. 15. Spread the polenta with a rubber spatula into a rectangle.
16. 16. Aim for a size of approximately 18 by 24 centimeters.
17. 17. Let the polenta cool down.
18. 18. Wash the carrots under running water.
19. 19. Peel the carrots.
20. 20. Cut the carrots into thin batons.
21. 21. The carrot batons should be about 5 centimeters long.
22. 22. Peel the onions.
23. 23. Halve the onions.
24. 24. Cut the onion halves into thin strips.
25. 25. Finely chop the remaining garlic.
26. 26. Heat 1 teaspoon of olive oil in another pot.
27. 27. Sauté the carrots, onions, and garlic.
28. 28. Pour in the remaining vegetable broth.
29. 29. Add the juniper berries to the pot.
30. 30. Bring the vegetables to a boil.
31. 31. Cover the pot.
32. 32. Cook the vegetables on low heat for 10 to 12 minutes.
33. 33. Rinse the half radicchio under cold water.
34. 34. Remove the tough cores from the radicchio.
35. 35. Halve the radicchio.
36. 36. Slice the radicchio into thin strips.
37. 37. Rinse the chervil.
38. 38. Shake the chervil dry.
39. 39. Pluck the chervil into small sprigs.
40. 40. Cut the cooled polenta into 12 strips.
41. 41. The strips should be 4 centimeters wide and 9 centimeters long.
42. 42. Heat 2 teaspoons of olive oil in a large non-stick pan.
43. 43. Fry 6 polenta strips per side in the pan.
44. 44. Fry the strips for 5 minutes each side until golden brown.
45. 45. Remove the fried strips from the pan and keep them warm.
46. 46. Fry the remaining polenta strips in the remaining oil in the same way.
47. 47. Remove the vegetables from the heat.
48. 48. Fold the sliced radicchio into the vegetables.
49. 49. Add half of the chervil sprigs.
50. 50. Season the vegetables with salt and pepper to taste.
51. 51. Arrange the polenta sticks on top of the vegetables.
52. 52. Garnish the dish with the remaining chervil.

Nutrition per serving

• kcal: 349
• Protein: 12 g · Fett/Fat: 12 g · Carbs: 46 g