Carrot Amaranth Polenta with Parsley Oil
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy polenta made with amaranth and topped with a carrot puree, finished with a nutty parsley oil made from walnuts. This elegant vegetable-forward main is naturally gluten-free and combines earthy, herbaceous flavors.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 1 cup amaranth
- 3 cups water
- ¼ teaspoon salt
- 4 medium carrots (about 1 pound)
- 2 to 3 cups vegetable broth
- 2 tablespoons light miso
- Parsley Oil
- Toasted Walnuts
- Black Pepper
At a glance
PER SERVING · TIME 55M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 35m
- Cook
- 20m
- Sodium
- 1194mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 849mg
- Calcium
- 172mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 35M
- SODIUM
- 1194MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.