Green pea mash with horseradish
Quickly acidified red onion
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.