Roast Pumpkin + Carrot Polenta with Burnt Butter, Sage and Roast Walnuts
Ingredients
- 2 cups water
- 1/2 cup almond milk
- 1/2 cup dry polenta
- 1/4 teaspoon sea salt
- 3 tablespoons cashew cream
- 3/4 cup carrot + pumpkin purée
- 2 tbsp farm butter (or ghee or olive oil)
- 8 sage leaves
- 1/4 cup crushed, toasted walnut pieces
- salt, to taste
- pumpkin + carrot purée
- 4 large carrots chopped
- 1 cup pumpkin diced
- 5 cloves garlic sliced
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/2 cup vegetable broth
Preparation
Preheat oven to 200C. Place the carrot, pumpkin and garlic on a baking tray and toss with the olive oil and salt. Bake until tender and browning. Let cool slightly
Place in a blender. Puree, adding a few tablespoons of broth as needed, until the puree is smooth but still thick
Add water to a medium pot and bring to a boil. Reduce to a simmer then pour the polenta and salt, whisking constantly, until combined. Cover and let simmer, for 20 to 30 minutes stirring occasionally. Once thickened, remove from heat and add in the cream and puree. Season to taste
In a small skillet, heat to medium and add the butter. Once hot, add the sage and fry until crisp. Serve the polenta topped with a drizzle of cashew cream, toasted walnuts, fried sage, and a drizzle of burnt butter