Vegetable Sheet

Ingredients

• 1 Hokkaido pumpkin (800 g)
• 300 g small parsnips
• 500 g Brussels sprouts
• 6 sprigs Thyme
• 4 tbsp olive oil
• 1 tsp Sweet paprika powder
• 2 tsp maple syrup
• Salt
• Pepper
• 250 ml oat milk
• 250 ml vegetable broth
• 150 g polenta
• 150 g chestnuts (pre-cooked, peeled and vacuum-packed)
• 1 Handful Parsley (5 g)

Instructions

1. 1.

   Clean, wash, halve the pumpkin, remove seeds with a spoon and cut flesh into about 1½ cm wide strips. Peel and quarter the parsnips lengthwise. Clean and wash Brussels sprouts, make cross cuts on stems. Wash thyme, dry gently, pluck leaves and finely chop.

2. 2.

   In a skillet, stir together 3 tbsp oil, thyme, paprika powder and maple syrup; mix with pumpkin, parsnips and Brussels sprouts, season with salt and pepper. Spread the vegetables on a baking sheet lined with parchment paper and roast in a preheated oven at 200 °C (fan 180 °C; gas: level 3) for about 20 minutes.

3. 3.

   Meanwhile, bring oat milk, broth and a pinch of salt to a boil in a pot. Stir in polenta, cover and simmer on low heat for 15–20 minutes, stirring occasionally.

4. 4.

   After 20 minutes of roasting, add the chestnuts to the sheet and roast for another 10 minutes. Wash and dry parsley. Before serving, stir remaining oil into the polenta, season with salt, plate the roasted vegetables with polenta and sprinkle with parsley.