Crunchy Polenta Coated Root Veg with Herb Sauce
These veggies have a delicious spicy crispy coating and the herb sauce is the perfect counterfoil to the heat. Polenta or Semolina flour with dried chili flakes to coat the vegetables adds a delicious crumb and roasted off in the oven these are amazingly moreish. A platter full of these disappear very quickly.
Combine 1 cup coriander, 1 clove garlic crushed, 1 chopped green onion, and 2tbsp each of balsamic vinegar and olive oil in a blender. Season to taste and set aside in fridge until needed.
2tsp olive oil
1 tsp dried chilli flakes
1 kg sweet potatoes or other root veg of choice, peeled and cut into large chunks.. Not too small or they will fall apart!
salt and pepper
Par boil the sweet potatoes until not quite half done.
Drain and dry off
Mix the semolina, chilli flakes and olive oil and dust the veg with this mixture. Season well and into the oven (200C) for about 30 minutes until cooked, crunchy and golden. Serve with the herb sauce.. delicious!