Keine Kamera verfügbar. Bitte Zugriff auf Kamera erlauben und Applikation neu starten.
Roasted Romanesco with yoghurt & mint dressing
20 m active | 1 h total
Nutrition facts per serving:
  • Energy in kcal about 222
  • Fat about 16g
  • Carbohydrates about 9g
  • Protein about 8g
This is needed
This is needed for 4 people
To precook the Romanesco
  • 800 g Romanesco broccoli
  • 1 bunch peppermint, leaves torn off
  • salted water, boiling
  • 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
  • 0.5 tsp salt
  • 300 g plain greek yoghurt
  • a little pepper
View these products
And that's how it's done
And that's how it's done
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.

Recommended Wines