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Carrot Polenta with Broccoli, Beetroot and Shiitake Mushrooms

Serves 2

For the Polenta:

  • 250g Polenta
  • 1 L carrot juice
  • 50g butter
  • 75g fresh grated parmesan
  • Salt

First bring the carrot juice to the boil; whisk in the polenta and once soft (about 12 minutes) add the butter, parmesan and if needed the salt. Once cooked pour into a rectangular tray with at least 1.5” of height. Allow to set, then cut out two triangles by hand, and then using a small pastry ring (35mm), cut one spherical shape. Cut a small hole in the centre of the spherical shape using an even smaller pastry ring. Fill the hole with the mushroom mixture as described below.

For the mushroom sauce:

  • 30g closed cup mushrooms, finely diced
  • 1 shallot
  • 1 clove of garlic
  • 20g butter
  • 1 sprig of thyme
  • 100ml double cream

Melt the butter, then add the shallots and garlic; continue to cook until golden. Add the diced mushrooms and cook for a further 3 minutes. Now add the double cream. Cook down until the cream thickens, adding the thyme just before the end of cooking. Season to taste.

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