Ingredients (serves 3-4):
- 700 g potatoes
- 500 g sweet potatoes
- 300 g broccoli
- 3 carrots
- 40 g pine nuts
- 1 small onion
- 1 leek
- 3 garlic cloves
- sea salt
- 12 dried soft tomatoes, cut into slices
- 2 tablespoons balsamic vinegar
- 1 teaspoon lemon peel
- ½ bunch of fresh thyme
- 5 tablespoons of olive oil
- 40 g of butter
- 3 tablespoons of polenta (corn semolina)
- 150 ml vegetable stock
- 40 g of parmesan cheese
- 2 tablespoons salty nut crunch
Peel and chop potatoes, sweet potatos, and carrots to 1-2 cm chunks. Clean the leek and cut into small rings, peel and cut garlic and onion finely. Steam potatoes for 5 minutes, than add the sweet potatoes and steam for another 15 minutes. Fill into a bowl and then steam the broccoli in the same pot for 5 minutes.
In the meantime, heat 1 tablespoon of olive oil in a pan and add the carrots, onions, pine nuts, leek and half of the garlic. Roast for 5 minutes, then add a pinch of salt, 10 sliced dried tomatoes, balsamic vinegar and some of the thyme leaves. Toss together, then add the vegetable broth and broccoli and cook on low heat for another 3 minutes or until the veggies are nearly soft. Season with pepper and salt. Transfer to a large baking dish (about 25 x 30 cm).
Mash the potatoes with butter, parmesan cheese and season with nutmeg and salt. Spread over the vegetables. Mix lemon peel with the rest of the thyme leaves, polenta, olive oil and the rest of the garlic and sprinkle on top of the potato mash. Place in the hot oven for 10 minutes, then 5 more minutes under the grill. Sprinkle with salty nut-crunch before serving.
Serve hot with a nice side salad.