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        Creamy polenta bowl with fried vegetables & lentils, quick-pickled red onion, cabbage salad and green peas with horseradish

        By Plantbased By Thess


        Serves 6

        • 2 dl Polenta
        • 1.2 l water
        • 1 tsp truffle oil
        • 1 pinch flake salt

        Fried vegetables

        • 1 small garlic clove
        • 500 g parsnip, finely chopped
        • 500 g carrots, finely chopped
        • 250 g mushrooms, sliced
        • 1 package (about 230 g of drained weight) pre-cooked lentils
        • 1 tbsp dried tarragon
        • 1 tbsp canola oil
        • flake salt and freshly ground black pepper

        Green pea mash with horseradish

        • 500 g frozen green peas, thawed
        • 1 garlic clove, finely grated
        • 2 tbsp light tahini
        • 1/2 dl water
        • 1 tbsp apple cider vinegar
        • 1 tbsp cold pressed canola oil
        • 1 / 2-1 tablespoons fresh horseradish, finely grated
        • Flint salt and freshly ground black pepper

        Quickly acidified red onion

        • 2 small red onions
        • 2 dl of water
        • 1 dl apple cider vinegar
        • 1 pinch of salt

        cabbage Salad

        • 1/2 cabbage head
        • 1 tbsp cold pressed canola oil
        • 1 tsp flake salt

        For serving

        • sourdough bread


        Boil polenta and water. Let simmer on low heat to a porridge-like texture. Stir every now and then. If necessary, add a little more liquid for a looser texture. Remove from heat, add truffle oil and stir. Season with salt.

        Fry the garlic in a little oil until soft. Add the carrots and fry for about 10 minutes, until softened. Add the mushrooms and fry for another 5 minutes. Season with salt and pepper. Add lentils and dried tarragon, turn around so everything gets warm.

        Peel and shred the onion, place in a bowl. Boil water, vinegar and salt. Pour the liquid over the onions and let sit for at least 15 minutes.

        Mash together all ingredients for the pea mash with a fork. Salt and pepper to taste.

        Shred the cabbage and mix with oil and salt.

        Serve the creamy polenta topped with the vegetables, peas, onions, cabbage and a slice of sourdough.

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