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Restaurants›Feast›Brassicas Recipe

Brassicas Recipe

Inspired by Feast

Time1h

Serves4

Grilled broccolini, smoky cauliflower-tahini purée, turnip pinwheel and warm cabbage-Brussels sprout salad in hot mustard dressing. Sourdough croutons and applejuice cashew cream.

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Ingredients

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Grilled Broccolini

1 bunch Broccolini

2 tbs olive oil

1 tsp Celtic sea salt

1 tsp black pepper

Smoky Cauliflower-Tahini Purée

1 head Cauliflower

1 tbs Tahini

2 cloves Garlic

1 tsp Smoked paprika

2 tbs ReaLemon lemon juice

1 cup Water

1 to taste Celtic sea salt

Turnip Pinwheel

2 medium Turnips

1 tbs olive oil

1 to taste Celtic sea salt

Warm Cabbage-Brussels Sprout Salad

2 cups, shredded Cabbage

2 cups, halved Brussels sprouts

2 tbs olive oil

1 tbs Hot mustard

1 tbs Apple cider vinegar

1 to taste Celtic sea salt

Sourdough Croutons

2 cups, cubed Sourdough bread

1 tbs olive oil

1 to taste Celtic sea salt

Applejuice Cashew Cream

1 cup Cashews

1 1/2 cup Apple juice

1 tbs ReaLemon lemon juice

1 to taste Celtic sea salt

Method

Grilled Broccolini

Grill the Broccolini

Preheat the grill to medium-high heat. Toss broccolini with olive oil, salt, and pepper. Grill for about 5-7 minutes until tender and slightly charred.

Smoky Cauliflower-Tahini Purée

Prepare the Purée

Steam the cauliflower florets until tender. In a blender, combine steamed cauliflower, tahini, garlic, smoked paprika, lemon juice, and water. Blend until smooth. Season with salt to taste.

Turnip Pinwheel

Make the Turnip Pinwheel

Using a mandoline, slice the turnips thinly. Toss with olive oil and salt. Roll the slices into pinwheels and set aside.

Warm Cabbage-Brussels Sprout Salad

Sauté the Salad

In a large skillet, heat olive oil over medium heat. Add cabbage and Brussels sprouts, cooking until wilted and tender. Stir in hot mustard and apple cider vinegar. Season with salt.

Sourdough Croutons

Make the Croutons

Preheat the oven to 375°F (190°C). Toss cubed sourdough bread with olive oil and salt. Spread on a baking sheet and bake for 10-15 minutes until golden brown.

Applejuice Cashew Cream

Prepare the Cashew Cream

Soak cashews in water for at least 4 hours. Drain and combine with apple juice, lemon juice, and salt in a blender. Blend until creamy and smooth.