Roasted Romanesco With Spices
with garlic mashed potatoes, carrot, kale, pistachio panko and parmesan
Informations supplémentaires
35 min.
|
698 kcal
|
easy
|
|
Printable version
1. Setup
Preheat the oven to 400°F. Cut the carrots into diagonal slices. Chop the kale, the garlic, the parsley and the pistachios. Cut the romanesco into slices of about 2-3 cm of thickness.
2. Cook the vegetables
Place the romanesco and the carrot on a baking sheet lined with baking paper. Add a drizzle of oil, the spices, salt and pepper. Bake in the oven for 24-26 minutes or until browned.
3. Cook the potatoes
Cut the potatoes into small cubes and put them in a saucepan. Add enough water to cover. Add salt. Bring to a boil and cook for 12-15 minutes or until tender. Meanwhile, put the cream and the garlic in a small saucepan and bring to a boil. Simmer over low heat until the potatoes are cooked. Drain the potatoes. Add the garlic cream and the butter and mash. Add milk, if needed. Add salt and pepper, to taste.
4. Make the breadcrumbs
Warm up a drizzle of oil in a pan over medium-high heat. Add the panko and the pistachios and cook for 3-5 minutes or until browned. Remove from the pan and put in a bowl with the parsley.
5. Cook the kale
Add a drizzle of oil to the pan and cook the kale for 2-3 minutes or until tender. Add salt and pepper.
6. Plate your dish
Serve the potatoes and garnish with the kale, the roasted vegetables, a drizzle of oil, the honey, the breadcrumbs and the Parmesan. Bon appétit!
500gYellow Potato(es)
1unitGarlic Clove(s)
120mlCream 18%
4unitOrganic Nantes carrot (s)
30gPanko Breadcrumbs
1unitFresh Italian Parsley
30gPistachios
9gSpice Mix (onion powder,garlic powder,mustard powder)
0.5unitRomanesco, broccoli
1unitHoney
30gGrana Padano Cheese
80gKale
What you need
Sheet pan, Pot, Strainer, Potato masher, Pan, Tongs, Bowls.
698 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
112g
37%
fat
20g
31%
cholesterol
31mg
10%
fiber
17g
68%
protein
28g
saturated
8g
40%
sodium
702mg
29%
sugar
26g
trans
0g