Gwinganna polenta with vegetables

Gwinganna polenta with vegetables

3.7 21 Bewertungen

Zubereitung 15 Min

Gesamt 1 Std. 10 Min

6 portions

Zutaten

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

Schwierigkeitsgrad

einfach

Nährwerte pro 1 portion

Natrium 64.4 mg

Eiweiß 9 g

Brennwert 1591.7 kJ / 380.4 kcal

Fett 15.2 g

Ballaststoffe 7.6 g

gesättigte Fettsäuren 2.4 g

Kohlenhydrate 54.2 g

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Auch enthalten in

A taste of Gwinganna 11 Rezepte
Australien und Neuseeland

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