Roasted Romanesco Recipe
chanterelle fritter, kohlrabi, lingonberry, yellow split peas, dill
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Ingredients
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Roasted Romanesco
Chanterelle Fritter
Kohlrabi
Lingonberry Sauce
Yellow Split Peas
Method
Roasted Romanesco
- 1
Prepare the Romanesco
Preheat the oven to 400°F (200°C). Cut the Romanesco cauliflower into florets.
- 2
Season and Roast
In a bowl, toss the florets with olive oil, salt, and black pepper. Spread on a baking sheet in a single layer and roast for 25-30 minutes or until tender and golden.
Chanterelle Fritter
- 3
Prepare the Batter
In a mixing bowl, combine flour, egg, milk, salt, and black pepper. Whisk until smooth.
- 4
Add the Mushrooms
Gently fold in the cleaned and chopped chanterelle mushrooms into the batter.
- 5
Fry the Fritters
Heat vegetable oil in a frying pan over medium heat. Once hot, drop spoonfuls of the batter into the oil. Fry until golden brown, about 3-4 minutes on each side. Remove and drain on paper towels.
Kohlrabi
- 6
- 7
Toss and Serve
Toss to coat and let sit for 10 minutes before serving.
Lingonberry Sauce
- 8
Prepare the Sauce
In a small saucepan, combine lingonberry jam and water. Heat over low heat until the jam is melted and well combined.
Yellow Split Peas
- 9
Cook the Peas
Rinse the yellow split peas under cold water. In a pot, combine the peas, water, and salt. Bring to a boil, then reduce heat and simmer for 30-40 minutes until the peas are tender.
- 10
Finish with Dill
Stir in chopped fresh dill just before serving.
