roasted and seared tiara cabbage Recipe
sweet potato puree, mustard pickled onion, grilled orange
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Sweet Potato Puree
Peel and chop the sweet potatoes into chunks. Boil them in salted water until tender, about 15-20 minutes. Drain and mash with butter and milk until smooth. Set aside.
Pickle the Onions
In a small saucepan, combine mustard seeds and apple cider vinegar. Bring to a simmer and let cook for 5 minutes. Thinly slice the red onion and add to the vinegar mixture. Remove from heat and let sit for at least 30 minutes.
Roast the Cabbage
Preheat your oven to 400°F (200°C). Cut the tiara cabbage into wedges and brush with olive oil. Season with salt and black pepper. Place on a baking sheet and roast for 25-30 minutes until caramelized and tender.
Grill the Oranges
While the cabbage is roasting, slice the oranges in half and grill cut side down for about 5-7 minutes until caramelized. Remove from heat.
Plating the Dish
On each plate, spread a generous amount of sweet potato puree, top with roasted cabbage wedges, and garnish with mustard pickled onions and grilled orange halves.
