ROASTED ROOT VEGETABLE AND
POLENTA BURGER
Serves 4
INGREDIENTS
4oz carrot
4oz swede
4oz parsnips
1 clove garlic
1 sprig thyme
1tbsp olive oil
1ltr vegetable stock
200gr polenta
60gr parmesan
1tbsp chopped parsley
Salt & pepper
1oz butter
1tbsp oil
METHOD
- Cut the vegetables in large pieces and put into the oven with oil, garlic and thyme
- Roast at 200 c until cooked for approx 40 minutes
- Meanwhile bring the stock to the boil
- Pour in the polenta and whisk smooth
- Bring back to the boil, turn down and stir, cook for 15-20 minutes
- Take off the heat add cheese and stir in
- Chop vegetables into dice and add to mix, season and add parsley, pour into a buttered tray
- Allow to set overnight
- Cut into rings, dip into oil and grill, turn over, finish cooking and serve with tomato chutney
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