I was somewhat nonplussed by the individual parts of this recipe as I was cooking. The polenta was fine, albeit uninspiring; roast pickled veg wasn’t blowing my mind; and the pesto was mildly insipid.
Altogether, however, it all blended beautifully and was a pleasure to eat.
This is with some serious omissions from the dish as well, such as no parmesan, no good olive oil, no sage leaves, all of which would really give some much need pop to the flavours.
I held a few of the pickled roots back from the oven and jarred them, adding a few to the final dish for contrast. A nice addition and there’s plenty left over.
I will definitely try this again when a little more prepared.
From Anna Jones – a modern way to cook, pg. 192