Close-up image of amaranth polenta with carrot puree and topped with parsley oil and walnuts.

When it pertains to January meals, I’m about as veg-forward as I can be. More hearty vegan meals, intense in color and complete of taste. This polenta is made with the assistance of amaranth, rather of conventional polenta. It’s not rather the exact same however tasty however.


It’s obvious that I enjoy blending grains into conventional meals. This amaranth polenta was stimulated from my love of utilizing millet in location of the conventional polenta. These pseudograins thicken up when broken and produce a fantastic polenta/porridge like consistency.

When it pertains to amaranth, do not avoid the toasting. I discover amaranth to be a bit heavy on the grassy taste however it reduces a bit with toasting.


In regards to elements I utilize, this carrot puree is gold. This is among the very best usages however I enjoy utilizing the carrot puree as a base for beans, risotto, and pasta sauce. Depending on what I’m making, I’ll make the puree roasting the carrots or I’ll braise the carrots to make them tender (for times I do not seem like switching on the oven).

The garnishes

Finally, when it pertains to this polenta, it truly comes together with the garnishes. Making parsley oil is a fantastic alternative when you have a lot of parsley you ‘d like to utilize. The color is stunning and the taste includes a great herby punch. If you do not wish to put in the time, simply leading with a little sliced parsley.


Close-up image of amaranth polenta with carrot puree and topped with parsley oil and walnuts.

CarrotAmaranth Polenta with Parsley Oil


Creamy polenta made with amaranth and an easy carrot puree.




1 cup amaranth

3 cup s water

1/4 teaspoon salt


4 medium carrots (about 1 pound)

2 to 3 cups veggie broth

2 tablespoon s light miso






  • Place amaranth in a mixer or food mill and pulse a couple of times up until the amaranth is broken (believe texture of polenta). Heat a pot over medium heat and include the broken amaranth. Toast gently then include water and salt. Bring to a boil, decrease to a simmer, and cook up until thickened; about 20 minutes.
  • To start, tidy the carrots (and peel if you feel the requirement- I hardly ever do). Cut into 1/4″ pieces and location in a pan. Add adequate broth to come midway up the carrots. Cover, give a boil, decrease to a simmer, and cook up until the carrots hurt, 10 to 15 minutes. Drain the liquid and reserve. Place the carrots in a mixer with the miso and puree up until smooth, including enough of the reserved liquid up until the puree is smooth.
  • Add the carrot puree up until amaranth and cook together up until hot. Taste and include salt as required. When serving, leading with parsley oil, toasted walnuts, and black pepper.



  • For the polenta, you might utilize broth however discover utilizing broth in both is truly frustrating.
  • Swap out the parsley oil for simply parsley and a drizzle of olive oil

Keywords: carrot polenta, amaranth polenta

Blue bowl with carrot polenta on a white background with parsley oil and walnuts.

Source link Articles

The Red Tea Detox