Roasted Romanesco with yoghurt & mint dressing

Roasted Romanesco with yoghurt & mint dressing

Total: 1 hr | Active: 20 Min.
vegetarian, gluten-free, Low Carb
Nutritional value / person: 222 kcal
, Fat: 16 g
, Carbohydrate: 9 g
, Protein: 8 g

Ingredients

4 people

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

To precook the Romanesco

800 g Romanesco broccoli
salted water, boiling
1 bunch peppermint, leaves torn off
2 tbsp olive oil
1 tsp sea salt

Green yoghurt dressing

1 tbsp lemon juice
1 tbsp olive oil
1 bunch flat-leaf parsley, roughly chopped
1 garlic clove, coarsely chopped
300 g plain greek yoghurt
½ tsp salt
a little pepper
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How it's done

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To precook the Romanesco

Precook the Romanesco upside down in boiling salted water for approx. 10 mins. Place the mint in a colander, drain the Romanesco over the top, allow the water to evaporate. Place the mint in a blender. Halve the Romanesco, place on a baking tray lined with baking paper, drizzle with oil, season with salt.

To roast

Approx. 40 mins. in the lower half of an oven preheated to 220°C. Remove, allow to cool slightly.

Green yoghurt dressing

Add the lemon juice, oil, parsley, garlic and 100 g of yoghurt to the mint in the blender, puree until very smooth, season. Stir in the remainder of the yoghurt. Drizzle the dressing on top of the Romanesco, serve lukewarm or cold.

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