Shaving root vegetables finely and using them raw is a good way to keep meals fresh and light, while still using local produce. Comforting soft polenta keeps things appropriate during this weather!
Peel the vegetables and discard any tough bits. Using either a mandoline or a slicer attachment on food processor shave the vegetables finely, about ½ mm thick. Immediately set in a bowl with the finely sliced preserved lemon and a tablespoon of the brine and mix. Add the parsley leaves and mix well. Add the cubed feta and spices and a glug of olive oil.
For the polenta
Use a non stick pan and combine the fine polenta with stock or milk, season with salt and lots of pepper and cook for a couple of minutes or until no longer grainy and soft mashed potato consistency, adding more liquid if necessary. Polenta is usually laced with milk, cream and cheese - I enjoy letting the simple flavour of the corn come through.
Stir the salad together briefly just before serving on top of the polenta and a good drizzle of peppery olive oil to bring it all together.
If wanting to omit the feta try using a good handful of chopped toasted almonds.
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This recipe was created by Lola DeMille, a GC member and chef. She shares her thoughtful, veg-led recipes with us using her veg bag ingredients. Follow her on instagram or find out more about her work on her website
per person
4-5 Jerusalem artichokes
½ large or 1 small kohlrabi
1 small preserved lemon, finely sliced
Small handful of flatleaf parsley, picked off the stalks
75g of feta
Big pinch of urfa / isot chilli flakes and red pepper flakes
1 cup (100g) fine polenta
3 cups (750 ml) stock / nut or oat milk