I was wondering how I can compliment the beautiful romanesco broccoli I bought and I came up with this wonderful vegetarian recipe. This recipe took only 45 minutes to prepare. I thought of the plating up before starting cooking and, unlike me, I was sure how I wanted it to be before starting to cook. The dish is perfectly balanced and delicious, made using only a few
Ingredients for 2 servings:
– 3 medium potatoes
– 1 romanesco broccoli
– 2 small onions
– 2 pickled walnuts
– strings of Chilal cheese
– dried basil
– dried oregano
Start with the romanesco because it takes the longest to cook. Preheat the oven at 200C/180C fan. Wash the broccoli and cut the individual florets. The bigger florets must be cut in half so they cook in the same time as the rest.
In a freezer bag, put the florets, a couple of spoons of oil, salt, oregano and basil. Seal the bag and shake it until the broccoli is coated with oil. Tip the veggie in a baking tray and bake it.
While the romanesco is baking, peel the potatoes and boil them. Peel the small onions and cut them in half, coat them with a spoon of oil and salt and bake them for around 20 minutes. Crush the potatoes after they are boiled using a potato ricer. Add salt, milk and dried basil and mix.
Spread the mash potato on the plate, put the romanesco on top. Add a few strings of cheese. Put the onions on the plate and an walnut cut in half.
The recipe is simple, but it was delicious. I hope you’ve enjoyed it. If you would like to leave me a comment, I will appreciate it. I answer any question you might ask and if you have your own blog, leave me the link in the URL field and I will have a look. Thank you x
Linking up to: TinnedTomatoes.