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Spring Peas & Carrots Over Creamy Polenta


Ingredients

Scale
  • 1/2 cup polenta
  • 3 cups vegetable stock
  • 1 tablespoons butter
  • 1/8 Cup mascarpone
  • kosher salt and freshly ground black pepper (to taste)
  • 1/2 pound carrots
  • 1 tablespoon olive oil
  • kosher salt and freshly ground pepper (to taste)
  • 1/2 pound fresh spring peas, shelled and blanched
  • 1 tablespoons butter
  • 1 lemon juice only
  • 1 tablespoon each, fresh parsley, chive and tarragon

Instructions

  1. Preheat oven to 400ºF.

For the Polenta

  1. Prepare the polenta according to the packaging, replacing water with the vegetable stock.
  2. When fully cooked stir in the butter and mascarpone.
  3. Season with salt and pepper to taste.
  4. For the Carrots
  5. Cut them in half, lengthwise (cut into fourths if the carrots are large)
  6. Toss with olive oil and season with salt and pepper.
  7. Transfer to a baking sheet and roast until they have caramelized and are tender, about 25-30 minutes.
  8. For the Peas
  9. Fill a pot 2/3 of the way with water, add enough salt so the water is salty to taste and bring to a boil. Cook peas for 2 minutes, strain and immediately shock them in an ice bath.
  10. Transfer peas to a plate lined with paper towels to dry.
  11. Heat a saute pan over medium-high heat and melt butter. Add the peas to the pan and saute for 5 minutes, until charred.
  12. Remove from heat, squeeze lemon juice, and toss until combined. Season with salt and pepper to taste.
  13. To Serve
  14. Spoon the polenta onto a long shallow platter and top with peas, then roasted carrots.
  15. Garnish with mixed herbs.


Nutrition

  • Serving Size: 4