Gwinganna polenta with vegetables

Gwinganna polenta with vegetables

3.7 21 évaluations

Préparation 15min

Total 1h 10min

6 portions

Ingrédients

Vegetables

brown onion cut into quarters
200 g
carrot cut into pieces
1
sweet potato cut into pieces (approx. 2 cm)
150 g
olive oil
20 g
zucchini cut into pieces (approx. 3 cm)
1
red capsicum cut into pieces (approx. 3 cm)
½
mixed fresh herbs of choice, leaves only
6 sprigs
puy lentils cooked (see Tips)
100 g
fresh baby spinach leaves
40 g
sea salt
1 pinch
ground black pepper
1 pinch

Pumpkin and tomato sauce

pumpkin peeled and diced (approx. 1 cm)
200 g
tomato large and ripe, cut into quarters
1
extra virgin olive oil
1 tbsp
sea salt to season
ground black pepper to season

Polenta

water
1000 g
Vegetable stock paste (see Tips)
2 tsp
polenta
200 g
extra virgin olive oil
50 g

Niveau

facile

Infos nut. par 1 portion

Sodium 64.4 mg

Protides 9 g

Calories 1591.7 kJ / 380.4 kcal

Lipides 15.2 g

Fibre 7.6 g

Graisses saturées 2.4 g

Glucides 54.2 g

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Également présenté dans

A taste of Gwinganna 11 Recettes
Australie et Nouvelle-Zélande

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