Recipe : Polenta as a pizza with carrot and parsnip tagliatelle | Opinel Suisse

Ingredients

• 4 carrots
• 2 long parsnips, not too thick
• 2 tbsp olive oil
• 1/4 tsp ground cumin
• 2 pinches salt
• 6 grinds of the pepper mill
• 1 x 200g pot of thick crème fraîche
• 60 g grated Emmental de Savoie
• 200 g fine polenta
• 1/4 tsp salt