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!
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
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
