Mushroom and parsnip ragout with grilled polenta
Detox recipes are more than just flavourless broths and zingy teas with honey.
Ragout
| Ingredients (4 servings) | ||
|---|---|---|
| 150 | g | parsnips |
| 1 | kg | mixed wild mushrooms |
| 2 | shallots | |
| sprig of thyme | ||
| 20 | g | miso paste |
| 50 | g | tomato sauce (passata) reduction |
| 100 | g | rice milk |
| 1 | tablespoon(s) | cornstarch |
| 1 | tablespoon(s) | olive oil |
| 100 | g | vegetable stock |
Finely dice the shallots. Cut the wild mushrooms into strips. Cut the parsnips into cubes. Sauté the shallots in olive oil for three minutes until soft. Add the parsnips and cook for five minutes until soft. Add the mushrooms and thyme, cook for seven minutes until golden. Add the miso paste, tomato sauce (passata) reduction and cook for two minutes. Add the rice milk and cornstarch; stir to coat for around 30 seconds. Slowly add the vegetable stock until a ragout texture is achieved. Add salt to taste if required.
Grilled Polenta
| Ingredients (4 servings) | ||
|---|---|---|
| 225 | g | cornmeal or bio-polenta |
| 850 | g | water |
| pinch of salt | ||
| 1 | tablespoon(s) | olive oil |
Place the cornmeal or bio-polenta, water, salt, and olive oil in a saucepan. Cook for 50 minutes over a low to medium heat, stirring the mixture frequently until thickened. Spread onto a sheet pan/baking tray and leave to cool. Cut into 9 cm rounds. Grill over a non-stick pan with a teaspoon of olive oil.
Garnish
| Ingredients (4 servings) | ||
|---|---|---|
| chopped hazelnuts | ||
| microgreens sprouts | ||
Roast the hazelnuts at 180˚C for four minutes then chop into small pieces.
To Serve
Place the polenta in the centre of the plate, cover with ragout and garnish with microgreens sprouts and hazelnuts.
