Recipe : Polenta as a pizza with carrot and parsnip tagliatelle

Who said children don't like vegetables? After having fun making root vegetable tagliatelle with the peeler, they'll love tasting this pizza with Savoyard accents. A thick polenta spread on a baking sheet will act as a pizza base. A little cream for sweetness; pretty, tasty vegetable strips for colour; and cheese for indulgence. Mmm! An original and gluten-free pizza cooked by Opinel's little chefs!


Pour 6 personnes
Préparation : 40 min
Cuisson : 30 min
Temps total : 70 min

Ingredients - Pizza

  • 4 carrots
  • 2 long parsnips, not too thick
  • 2 tbsp olive oil
  • 1/4 tsp ground cumin
  • 2 pinches salt
  • 6 grinds of the pepper mill
  • 1 x 200g pot of thick crème fraîche
  • 60 g grated Emmental de Savoie

Ingredients - Polenta

  • 200 g fine polenta
  • 1/4 tsp salt
  • 2 tbsp olive oil

Couteaux utilisés pour cette recette

Étapes

1 Prepare the vegetables

With the knife, cut the ends off the carrots and parsnips.
With the peeler, peel the carrots and parsnips.

Still with the peeler, make tagliatelle (thin strips) of vegetables.
To do this, place a carrot on a cutting board, hold the thick end of the carrot firmly and slide the peeler along the entire length: you will obtain your first tagliatelle.
Continue, then do the same with all the carrots and parsnips.

In a frying pan, heat the oil, add the vegetable tagliatelle with the cumin, salt and pepper and cook for five minutes over medium heat, stirring occasionally. 
Allow time to prepare the polenta.

2 Prepare the polenta

Pour 75 cl of water into a saucepan and add salt. Bring to the boil.
Pour in the polenta and mix vigorously with a whisk.
Lower the heat to minimum and continue cooking for the time indicated on the package, stirring regularly with a wooden spoon.
At the end of cooking, add the oil and stir again.

3 Spread out the polenta

Take a low-sided baking tray (30 x 40 cm) and cover with greaseproof paper.
Spread out the polenta using a flexible spatula or your fingertips, being careful not to burn yourself. 

Preheat the oven to 190°C.

4 Add the pizza topping

Pour the crème fraîche over the polenta and spread it out with the back of a tablespoon.
Spread over the vegetable tagliatelle and cover with grated Emmental.

5 Place in the oven

Place the pizza in the centre of the oven and cook for 15 minutes.
Serve straight from the oven.


Foodies tip

Parsnips are root vegetables that resemble carrots. Their colour is yellow, and their flavour is rather sweet. They are winter vegetables that are harvested from September to March. If you can't find this vegetable or don't like its taste, you can replace it with a carrot. And to enjoy this pizza in summer, replace it with a courgette.

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