Honey roast vegetable on pepper polenta from The Instant Cook by Donna Hay

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Breadcrumbs on April 14, 2013

    p. 144 I was looking for a Mediterranean-style side dish to accompany our grilled lamb chops and potato gratin and this recipe sounded perfect. As you can deduce, it’s intended to be served atop some blue-cheese and peppercorn polenta but as delicious as that sounded, I had to take a pass on the latter. Since I already had a starch, I also omitted the sweet potatoes from this dish. This was sensational. It was one of those occasions where the underdog dish on the menu outshone the rest and really enchanted everyone. mr bc (who thinks bread is a vegetable and otherwise isn’t a fan) said he preferred this to mashed potatoes…seriously! Wow. There wasn’t a scrap leftover. I’m so excited to have discovered this one! Photos here: http://chowhound.chow.com/topics/895710#8018418

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