Cook this recipe
and give it a try!

Notch
Free to sign up
Arrow

Welcome to Lilly’s Table!

Each recipe on our site is part of a meal, which, in turn, is part of a new set of seasonally-themed breakfasts, lunches, and dinners, released each week. As a member (free), you have access to each week’s 8+ meals and their corresponding recipes.

 

Learn more by hovering over each         or read more info on the Sign Up page.

Get more recipes like this one. Sign up today at www.Lillys-Table.com!

Lilly’s Table

 
 

© Lillys-Table.com Photo of Roasted Root + Polenta Stuffing
  • Hard
  • Medium
  • Easy

Prep
Difficulty
Medium

1 hour

Time
Estimate
1 hour

Icon Heart Healthy

Gluten
Free?
Yes

Fall

Typical
Season
Fall


Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables



Recipe Detail

Fall

Roasted Root + Polenta Stuffing

 

Roasted roots are brought together with crispy and soft polenta along with the essential holiday herbs. Substitute the roots you have available, including beets, turnips, rutabagas, parsnips, carrots, celery root/celeriac, kohlrabi, and more. Winter squash would also happily play along. When I say a pound in the ingredient list, please know I mean roughly one pound, more or less and a slight variation will not matter in this beautifully forgiving recipe. Your best guess will suffice.

Ingredients

  • 1 lb beet, orange, yellow, or chiogga are ideal
  • 1 lb turnip, or parsnips, rutabagas, or another root
  • ½ lb kohlrabi, more or less
  • ½ lb celery root
  • 4 radishes, or more
  • 1 delicata squash
  • 1 lb polenta, more or less, cooked or in a tube
  • 2 carrots
  • 1 onion
  • 2 stalks celery
  • cup broth, turkey, chicken, mushroom, vegan, your choice
  • ½ cup fresh herbs, such as sage, thyme, parsley, rosemary, etc. (not cilantro, mint, dill or basil)
  • ¼ cup olive oil
  • 1 orange, zest, optional
  • ½ cup hazelnut, optional
  • ½ cup pecan, optional

Serving Size: 6 People



 

Preparation Instructions

Preheat the oven to 375.

Peel all of the roots: beets, turnips, kohlrabi, celery root and/or parsnips, salsify, parsley root, and rutabagas all can work, too. Cut them each into a 1/2 inch dice. Quarter the radishes to a matching size.

Dice one of the carrots into 1/2 inch chunks, the other into a fine mince. Mince the celery and onions.

Toss all of the 1/2 inch diced roots with a generous splash of olive oil, salt and pepper. Spread on a roasting pan and bake for 25-35 minutes until tender to the bite.

Cut 2/3 of the cooked polenta into 1 inch cubes, toss with a generous splash of olive oil, salt and pepper. Spread on a baking sheet and roast for 25-35 minutes until the edges are crispy golden.

Slice the delicata squash into rounds. Remove the inner seeds by cutting around the inside and pulling out the strings + seeds. Rub with a splash of olive oil and salt and roast the rings on a baking sheet.

Meanwhile, place the carrots, onions and celery in a saucepan over medium heat. Stir occasionally. Once it is starting to simmer and steam, add the olive oil and salt. Reduce the heat to medium-low and cook until they are tender.

Once the minced veggies are softened in the saucepan, fold in the remaining third of polenta and half of the broth and bring it up to a simmer at about medium heat. Add more broth if it starts to stick.

Mince up the hazelnuts + pecans if using. Fold the fresh herbs, orange zest, nuts, roasted roots and crispy polenta altogether. Spread into a casserole dish and top with the roasted delicata rings.

Place in the oven to keep warm before serving. Garnish with extra chopped nuts, herbs and even fresh pomegranates or dried cranberries.