Roast vegetables with creamy polenta
500g kohlrabi, trimmed, quartered
230g turnips, quartered
400g sweet potatoes, quartered lengthways
200g baby heirloom carrots, trimmed
1 bulb garlic, halved crossways
2 tbsp extra virgin olive oil
1 tbsp non alcoholic red wine vinegar
160g walnut and parsley pesto
120g firm goat’s cheese, shaved
Fresh parsley, a handful
500ml litre milk
500ml vegetable stock
½ cup finely grated parmesan
Preheat oven to 200°C. Line one large oven tray with baking paper. Place vegetables and garlic in a large bowl; drizzle with oil and vinegar. Season; toss to coat.
Divide the vegetables between trays. Roast vegetables for 40 mins or until garlic is tender. Remove garlic; cover to keep warm.
Meanwhile, 20 mins before vegetables are cooked, make the creamy polenta: Bring the milk and stock to a boil in a large saucepan. Gradually add polenta, whisking constantly until thickened. Reduce heat to low; simmer, stirring often, for 15 mins or until smooth. Stir in parmesan; season. Fold mascarpone through remaining hot polenta.
Pour mascarpone polenta over a large serving platter; top with half the vegetables and three-quarters of the pesto. Serve polenta and vegetables immediately, topped with goat’s cheese and parsley.