Brussels sprouts, chestnut pan with polenta slices
Up for a little Palatine course for beginners;-)
We people from Palatinate are already a bit witty and I am pretty sure that if we start speaking with palatine accent no one would ever understand us!
Here is a little example: In the German word for Brussels sprouts “Rose(n)kohl” we skip the letter-n- and therefore we simply call it “Rosekohl” – (rose-cabbage). Since you can only understand the difference when you’re from Germany I skip further explanation but I hope you got a little impression, because this was just a teeny-weeny insight into our palatine dialect. To make a long story short we tend to just skip certain letters and due to that many words sound really different. I think that’s enough for now so lets go over to the recipe;-)
Brussels sprouts, chestnut pan with polenta slices
- 400 g of sweet chestnuts
- 500 g of Brussels sprouts
- 1 apple
- 1 onion
- 2 cloves of garlic
- Sea salt
- Pepper from the mill
- 2 tablespoons of coconut oil
- for a more refined taste melt a piece of vegan butter over the vegetables.
- 200 g of polenta
- approx. 850-900ml vegetable broth
- Sea salt
- Some fresh ground nutmeg
Fill the vegetable broth into a pot and let it boil. Stir in the polenta with a whisk, add the salt and the nutmeg, stir well and try. As soon as the polenta is swollen up fill it into a rectangular form *ca 20×20 cm* and let it cool down completely. To speed up the process just store it in the fridge. Preheat the oven up to 200 degrees (upper & under heat).
Clean the chestnuts, rub dry them with a towel, cut in across, lay them on a baking paper and let them brown lightly within the oven. If the chestnuts are done, let them cool down and peel off the skin. Clean the Brussels sprouts, put them into a pot and let them cook until they are al dente. Afterwards put the little roses into ice water and let them drain in a sieve. Peel the onion and cut it into small dices. Peel the garlic and chop it well. Peel the apple, remove teh seeds and cut the apple into small dices as well. Pour the oil give into a frying pan and roast the Brussels sprouts the onions, the apple and the chestnuts gently in it. Add the garlic and once in a while stir everything over and over again.
Carefully take out the cooled down polenta from the form and cut it into nice slices with a sharp knife. Slowly fry these slices in a pan with some coconut oil. Put the polenta slices into the oven to keep them warm. Season the sweet chestnut vegetables with the spices, distribute them on plates serve everything with the polenta slices. *If you want let some butter melt over the vegetables.
Enjoy
Micha
Did you like this recipe or do you have any further questions? If so, please leave a comment.
Did you like this article or do you have any further questions? If so, please leave a comment.
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