Easy

Romanesco and potatoes with paprika garlic oil

Name: Romanesco and potatoes with paprika garlic oil
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Home-style, International
Ingredients: 800 g Romanesco (trimmed florets); 600 g Potato (peeled); 9 g Garlic (peeled); 25 g White wine vinegar (white wine); 45 g Extra virgin olive oil (for the dressing); 3 g Sweet paprika (ground); 4 g Parsley (chopped); 3000 g Water (1500 g per pan; discarded); 4 g Salt (2 g per pan)

Total time40 min Preparation and possible waiting 15 min · Cooking 25 min

Preparation and possible waiting: 15 min · Cooking: 25 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings4

Allergens

Sulphites: check label: Ingredient to check: White wine vinegar. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact.

Rating Not yet rated

Tender Romanesco and potatoes with garlic, paprika and vinegar oil. A simple preparation that keeps the distinctive florets intact.

Jump to steps

15 minpreparation and possible waiting

25 mincooking

4servings

1.128 kcalwhole recipe

282 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 40 min Preparation and possible waiting 15 min · Cooking 25 min

Preparation and possible waiting: 15 min · Cooking: 25 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Vegan Vegetables 30 to 60 minutes Home-style

Allergens

View full classification 24 tags

Diet

Vegan

Dietary requirements

Gluten-freeLactose-freeEgg-freeNut-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-freeNo added sugar

Dish type

Vegetables

Meal

LunchDinner

Preparation

BoilingSautéing

Appliances

CasseroleFrying pan

Cuisine

Home-styleInternational

Season

All year round

Occasion

Everyday menu

Nutrition

High in fibre

Total time

30 to 60 minutes

Allergen information is indicative. Always check each product label and possible cross-contamination.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.

Recipe characteristics

Dish type

Vegetables

Meal

Lunch · Dinner

Total time

30 to 60 minutes

What you need

Ingredients

Tick the ingredients you need to buy.

Romanesco trimmed florets 800 g
Potato peeled 600 g
Garlic peeled 9 g
White wine vinegar white wine 25 g
Extra virgin olive oil for the dressing 45 g
Sweet paprika ground · Approx. 1½ level tsp 3 g
Parsley chopped 4 g
Water 1500 g per pan; discarded 3000 g
Salt 2 g per pan · Approx. ⅔ level tsp of fine salt 4 g

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Let’s get cooking

Method

Cut the potatoes into 3 cm chunks. Put in a saucepan with 1500 g water and 2 g salt and boil for 18-22 minutes until tender. Drain and discard that water.
Divide the Romanesco into evenly sized florets. Boil in another pan with the remaining 1500 g water and 2 g salt for 7-10 minutes until tender but holding its shape. Drain and discard the water.
Heat all the oil over medium-low heat and lightly colour the sliced garlic for 2 minutes. Take the pan off the heat and stir in the paprika.
Wait a few seconds for the heat to subside, then carefully add the vinegar, keeping your face away from splashes. Stir.
Divide the potatoes and Romanesco between four plates. Spoon over all the dressing, including the garlic, and finish with the parsley. Serve hot.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.