RECIPES

Amaranth and Carrot Polenta With Olive and Parsley Oil

Amaranth and Carrot Polenta With Olive and Parsley Oil

Have you ever tried amaranth? It's not your typical everyday grain, but it's one you should definitely give a try!

Amaranth stands out as a gluten-free powerhouse grain packed with protein, fiber, and essential vitamins and minerals, making it a delightful addition to any kitchen.

We paired this powerful ancient grain with carrots to make a vibrant and wholesome polenta dish that is not only tasty but also nourishes the body from within!

Amaranth and Carrot Polenta

Ingredients:

Directions:

  1. Place the amaranth in a blender and pulse a few times until the amaranth has cracked and it is about the consistency of polenta. 
  2. Heat a pot over medium heat and lightly toast the amaranth.
  3. Add the water and salt and bring to a boil, stirring continuously. Turn the heat down and simmer for 20 minutes.
  4. Peel and slice the carrots.
  5. Add the carrots and broth to a pot and boil over medium heat until soft.
  6. Once the carrots are soft, place them in a blender or food processor and puree until smooth. 
  7. For the olive and parsley oil, lightly grind the parsley leaves with a mortar and pestle to release the flavour. Add the olive oil and grind it further.
  8. Place the walnuts and pumpkin seeds in the oven and lightly toast.
  9. Bring everything together by mixing the carrot puree with the cooked amaranth. Top it off with the toasted nuts and seeds and finally add the olive and parsley oil.

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