Healthful Comfort Food

Here we are in the bleakest month looking for something hearty to cheer us!

When you’re looking for a winter warmer and trying to turn a healthy new leaf this January, look no further than this warming and colourful roasted vegetable medley!

ROASTED ROOT VEG

& POLENTA

Ingredients (serves 2):

½ carrot

½ medium parsnip, peeled

½ medium beetroot, peeled

¼ medium red onion

¼ medium sweet potato

1 tablespoons extra-virgin olive oil

½ tablespoons apple cider vinegar or balsamic vinegar

1 tablespoon fresh herbs, such as thyme, rosemary or sage

500ml low-sodium vegetable or chicken stock

80g polenta or fine cornmeal

75g goat cheese

1 tbsp extra-virgin olive oil or butter for polenta

¼ teaspoon sea salt

¼ teaspoon ground pepper

1 tbsp extra-virgin olive oil or butter for vegetables

1 clove garlic, smashed

1 tablespoon torn fresh sage

2 teaspoons pesto

Fresh parsley for garnish

Directions:

Position rack in middle of oven; preheat to 220c. Line a large rimmed baking sheet with parchment paper.

Cut carrots and parsnips into 1/2-inch-thick slices on a diagonal, then cut again in half. Cut beetroot and onion into 1/2-inch-thick wedges. Cut sweet potato into 3/4-inch cubes. Toss the vegetables with oil, vinegar, herbs, salt and pepper in a large bowl until well coated and distribute on baking tray. Roast the vegetables until fork-tender, 30 to 40 minutes.

When vegetables have finished roasting, bring stock to a boil in a medium saucepan. Reduce heat to low and gradually add polenta or cornmeal, whisking vigorously to avoid clumping. Cover and cook for 10 minutes. Stir, cover and continue cooking until thickened and creamy, about 10 minutes more. Stir in goat cheese, oil (or butter), salt and pepper.

Heat oil (or butter) in a frying pan over medium heat. Add garlic and cook, stirring, until fragrant, about 1 minute. Add roasted vegetables and cook, stirring often, until heated through, 2 to 4 minutes. Stir in herbs and cook until fragrant, about 1 minute more.

Serve the vegetables over the polenta, topped with pesto. Garnish with parsley, if desired.

TOP TIP:

If you’re not a fan of polenta, can’t get it or would like more protein in your meal you can substitute with bean mash as follows:

Drain a can of butter beans (saving the starch water) and process in a food blender until smooth, adding back in some of the starch water little by little until you reach your desired consistency.

Heat in the microwave, stirring at frequent intervals until hot, then add the goat cheese, oil or butter and seasoning per the recipe above.