
Spring veg fricassée with cheesy polenta
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4 as a main or 6 as a side
- 150g radisheshalved or quartered
- 150g sugarsnap peas
- 180g asparaguswoody ends trimmed and cut into batons
- 180g purple sprouting broccolicut to a similar length as the asparagus
- 1 litre whole milk
- 150g instant polenta
- 40g parmesanor vegetarian Italian-style hard cheese, grated, plus a little extra to serve
- 100g butter
- 2 large garlic clovesfinely sliced
- 2 tbsp capers
- 1 lemonzested and juiced
- small handful of soft herbs(we used parsley, dill and mint)
Nutrition: Per serving (4)
- kcal461
- fat34g
- saturates21g
- carbs21g
- sugars15g
- fibre4g
- protein17g
- salt1.67g
Method
step 1
Bring a large pan of water to the boil and fill a large bowl with cold, iced water ready to blanch the veg. Drop the radishes into the boiling water, cook for 20 seconds, then scoop out with a slotted spoon and plunge into the cold water. Repeat with the sugarsnap peas, asparagus and finally the broccoli, but only blanching the broccoli for 1 min. Will keep in the cold water in the fridge for up to a day.
step 2
Heat the milk in a large saucepan over a medium heat and season with salt. When steaming, slowly pour in the polenta in a thin stream, whisking to prevent any lumps forming. Cook for 10 mins, until thick but pourable, stir in the cheese and a splash more milk or water if needed. The polenta will firm up if left to sit – if this happens, loosen it with water and whisk until smooth.
step 3
Melt the butter in a large frying pan until foaming, stir in the garlic and capers, and sizzle over a medium heat for a few minutes without letting the garlic burn. Add the lemon zest and juice and cook for another minute.
step 4
Drain the vegetables and add to the pan – don’t worry if they’re a little wet, the water will emulsify with the butter to make a sauce. Cook for 2-3 mins until the veg is just warm, then season well and stir through half the herbs.
step 5
Pour the cheesy polenta onto a platter, arrange the veg on top and pour over the buttery sauce from the pan. Scatter with the remaining herbs, a little black pepper and some parmesan shavings.