Polenta soup with roasted veggies and chili oil
Ingredients (serves 4)
- 700 g of carrots
- 3-4 spring onions
- 500 g of mushrooms (I used oyster mushrooms but you can use the ones you prefer)
- 2 pak choi or chard
- 1 clove of garlic
- 1 tablespoon chopped parsley
- 1/2 teaspoon of red pepper flakes (adjust according to the degree of spiciness required)
- 1/2 teaspoon of salt
- 1 tablespoon of maple syrup or half a teaspoon of sugar
- 1 teaspoon of soy sauce
- 40 g of extra virgin olive oil + extra for dressing
- salt and black pepper
- 160 g flour for polenta (I used instant taragna flour)
- 1.5 liters of water
INSTRUCTIONS:
- Wash the vegetables, peel them and cut: the carrots in four, the spring onions in two, the pak choi in four, the mushrooms in slices.
- Put the carrots and spring onions in a baking tray, season with a pinch of salt, a drizzle of oil, a grind of black pepper and cook in the oven at 210°C for 10 minutes.
- After 10 minutes, remove from the oven, mix, add the mushrooms, season them too with salt, oil, pepper and a few thyme leaves and put back in the oven to cook for another 10 minutes.
- After 10 minutes, remove from the oven, mix again and add the pak choi. Season with salt and oil and cook for another 10 minutes.
- Meanwhile, prepare the chili oil by cleaning the garlic, mincing it finely and putting it in a bowl that can withstand high temperatures. Then add the parsley, red pepper, soy sauce, maple syrup and salt.
- Gently heat the oil, it must be hot but be careful not to exceed the smoke point (when putting a toothpick in, you have to see bubbles). Remove from heat and put in the bowl with the other ingredients. Mix and let it cool.
- Put the water to heat for the polenta. As soon as it starts to simmer, add 2 teaspoon of salt and sprinkle in the flour, stirring with a whisk. If you use the instant polenta flour, cook for about 7-8 minutes, stirring so as not to create lumps, if you use traditional polenta flour, you have to cook it for about 45-50 minutes, stirring often.
- Once the polenta soup is ready, put it in a bowl, add the vegetables and season with the spicy oil.
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