Roasted Garlic & Toasted Walnut Banush (Vegetarian)
Roasted Garlic & Toasted Walnut Banush (Vegetarian)
Classic DishBanush
Prep: 15 min • Cook: 35 min. This vegetarian take on the classic Ukrainian banush features creamy cornmeal slow-cooked in tangy sour cream, elevated by the sweet and pungent notes of roasted garlic. It's finished with a delightful crisp texture from toasted walnuts and the fresh aroma of dill, making for a comforting and earthy meal.
- Preparation time
- 15 min
- Cooking time
- 35 min
- Total time
- 50 min
- Servings
- 4
Instructions
Preparation
- 1Preheat oven to 400°F (200°C). Cut off the top quarter of the garlic head, drizzle with a little olive oil, wrap in foil, and roast for 25-30 minutes until soft. Squeeze out the roasted garlic cloves and mash.
- 2Meanwhile, toast walnuts in a dry pan over medium heat for 3-5 minutes until fragrant. Let cool and then chop coarsely.
Cooking Banush
- 1In a heavy-bottomed pot, combine sour cream and water. Bring to a gentle simmer over medium heat, stirring occasionally.
- 2Gradually whisk in the cornmeal, a little at a time, to prevent lumps. Continue whisking until smooth.
- 3Reduce heat to low, add mashed roasted garlic and salt. Cook, stirring frequently, for 20-25 minutes, or until the banush thickens to a creamy porridge-like consistency and pulls away from the sides of the pot.
- 4Stir in the butter until fully incorporated.
Serving
- 1Ladle the hot banush into serving bowls.
- 2Garnish generously with toasted chopped walnuts and fresh dill before serving.
Nutrition Information
- Calories
- 450 kcal
- Protein
- 13 g
- Fat
- 28 g
- Carbs
- 35 g
| Nutrient | Per serving |
|---|---|
| Calories | 450 kcal |
| Protein | 13 g |
| Fat | 28 g |
| Carbs | 35 g |
Tips
- Stir constantly, especially when adding cornmeal, to avoid lumps and ensure even cooking.
- Serve hot as a hearty breakfast, brunch, or a vegetarian main course.
