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Hazelnut polenta with Roasted Black Cabbage

Hazelnut polenta with Roasted Black Cabbage

35 min
For 4 servings
  • 4 tbsphazelnuts
  • 800 mlunsweetened hazelnut drink
  • 2 sheetsbay leafs
  • 2 tspsalt
  • 2 tspblack peppercorns
  • 1 pinch ofof ground nutmeg
  • 200 gPolenta
  • 4 tbspvegan margarine
  • 300 mlwater
  • 4 tbsphazelnuts
  • 4 tbspolive oil for drizzling
  • 800 gblack cabbage
  • 2 pcsred onions
  • 2 pcsgarlic cloves
  • 4 tbspolive oil
  • 2 tspsalt
  • 2 tspblack peppercorns
  • 2 splasheslemon juice

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Directions

whisk
processor
PowderDisc
Finely chop the hazelnuts with the bamix® Processor. Finely grind 4 tsp pepper with the bamix® Processor and the PowderDisc.
Briefly roast the ground nuts in an ungreased pan until they start to brown. Pour in the hazelnut drink and the water, stir in the polenta with the bamix® whisk. Add the bay leaf, a little salt, 2 tsp ground pepper and nutmeg and bring to the boil. Cook for 2 minutes, stirring. Remove the pan from the heat, stir in the margarine and leave the polenta covered to swell for 5 to 10 minutes.
Roast the whole hazelnuts in an ungreased pan over low to medium heat until they brown. Then leave to cool, rub off the skins and roughly chop the nuts with the bamix® Processor.
Clean the black cabbage, cut out the thick leaf veins, then wash. Drain, then cut the large leaves into three to four pieces, leaving the small leaves whole. Peel the onion and cut into thin slices. Peel the garlic clove and chop finely with the bamix® Processor. Heat the olive oil in a large pan and fry the black cabbage and onion well for about 5 minutes until both are lightly browned and cooked. Add the garlic and fry briefly. Season with salt, remaining pepper and lemon juice.
Heat the polenta, stirring thoroughly and, if necessary, stir in a few spoonfuls of water so that it is nice and creamy. Remove the bay leaves.
Arrange the vegetables with the polenta on two plates, drizzle with the olive oil and sprinkle with the chopped hazelnuts.

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