Sweet Potato Polenta With Asian Vegetable Fricassee
|Vegetable stock||450 Milliliter (Cube Or Concentrate Made To The Volume)|
|Sweet potato||1 Large, cut into small cubes|
|Coconut milk||600 Milliliter|
|Unsalted butter||50 Gram|
|Quick cooking polenta mix||175 Gram|
|For vegetable fricasse|
|Vegetable oil||2 Tablespoon|
|Unsalted butter||15 Gram|
|Garlic||1 Clove (5 gm), crushed|
|Peeled chopped ginger root||1 (1 Centimeter Piece)|
|Shiitake mushrooms||100 Gram, sliced|
|Courgettes||2 , sliced diagonally|
|Broccoli head||1 Small, cut into florets|
|Sugar snap peas||120 Gram, sliced diagonally|
|Vegetable stock||100 Milliliter (Cube Or Concentrate Made To The Volume)|
|Sweet chili sauce||4 Tablespoon|
Put the stock and sweet potato in a pan, bring to the boil and simmer for 15 minutes until tender.
Blend until smooth in a food processor.
Return to the pan, add the coconut milk and half the butter and bring to the boil.
Add the polenta, stirring constantly, and simmer for 5-8 minutes until it comes away from the sides of the pan, with the consistency of wet mashed potato.
Stir in the remaining butter, season and keep warm.
To make the fricasse, heat the oil and butter in a wok or frying pan, add the garlic and ginger and cook for 30 seconds.
Add the vegetables, cook for 2 minutes, then add the stock and chilli sauce.
Divide the polenta between 4 bowls and top with the vegetables.