Carrot polenta with vegetables

Name: Carrot polenta with vegetables
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 400 g Carrots; 2 TABLESPOONS Butter or margarine; 1 l Vegetable and yeast broth (4 tsp); 7-10 Tbsp (paste/ glass; health food store); 250 g Polenta grits; 1 Vegetable Onion; 2 red peppers; 200 g Leeks (leek); 4 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 collar Parsley

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

400 g Carrots
2 TABLESPOONS Butter or margarine
1 l Vegetable and yeast broth (4 tsp)
7-10 Tbsp (paste/ glass; health food store)
250 g Polenta grits
1 Vegetable Onion
2 red peppers
200 g Leeks (leek)
4 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 collar Parsley

Directions

1
Peel, wash and roughly grate the carrots. Heat the fat and fry the carrots in it. Deglaze with broth, bring to the boil briefly, stir in polenta semolina. Let it swell at low heat for about 15 minutes. Spread 2-3 cm high into a greased form, let cool down a little. In the meantime peel onion, cut into slices. Clean, wash and cut the bell peppers and leek into pieces.
2
Fry them in 2 tablespoons of hot oil, turning for about 10 minutes. Season with salt and pepper. Wash parsley, dab dry and, except for something to garnish, chop and mix in. Turn polenta over on a board and cut into rhombs. Fry in the remaining hot oil for 2-3 minutes on each side. Arrange on plates with the vegetables, garnish with parsley