Romanesco and potatoes with paprika garlic oil
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Recipe characteristics
Gluten-free and 9 more Indicative dietary requirements
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Recipe characteristics
Vegetables
Lunch · Dinner
30 to 60 minutes
Ingredients
＋ Añadir a un menú- 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 3 g
- Parsley chopped 4 g
- Water 1500 g per pan; discarded 3000 g
- Salt 2 g per pan 4 g
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Method
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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.
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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.
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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.
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Divide the potatoes and Romanesco between four plates. Spoon over all the dressing, including the garlic, and finish with the parsley. Serve hot.
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