Roasted autumn vegetable ragu

Name: Roasted autumn vegetable ragu
Cook time: 25 min
Yield: 4

with chickpeas and creamy polenta

Ready in around 25 mins

RECIPE FACT:

Parsnip was used as a sweetener for cakes and jams in Europe before industrial sugar became available.

Nutritional Info:

Serving Amount:

Serves 4 people

Cooking Instructions:

BEFORE COOKING:

PREHEAT THE OVEN TO 210⁰C (FAN BAKE).
1. TO ROAST THE VEGETABLES:

Place the steamed pumpkin, and the carrot and parsnip batons into a baking dish, drizzle generously with oil and season with salt. Place in the oven and bake for 15-20 mins or until the vegetables are soft and starting to caramelise around the edges. Place the chickpeas into a sieve, rinse under cold running water and drain well.
2. TO FINISH THE RAGU:

Remove the vegetables from the oven, add the chickpeas and pour in the tomato and sage ragu to the baking dish. Stir to combine and place back in the oven to cook for a further 4-5 mins.
3. TO COOK THE CREAMY POLENTA:

Place the creamy sauce into a pot and bring up to the boil over a high heat. Once boiling turn the heat to low and whisk in the polenta. Cook for 4-5 mins (add a little water to loosen to your liking if too thick). Remove from the heat and add a knob of butter and season well with salt and pepper.
TO SERVE:

Spoon creamy polenta into bowls. Top with roasted root vegetable ragu. Place a handful of rocket with a drizzle of olive oil and sprinkle over vegetarian Parmesan cheese.