🍽️ Buttervegetable with Dip

Name: Buttervegetable with Dip
Total time: 30 min
Yield: 4 servings
Ingredients: 300 g floury potatoes; 1 bunch carrots; 200 g beans; 2 bulbs fennel; 250 g sugar snap peas; 1 small cauliflower; 200 g Romanesco; 150 g butter; 4 tbsp sesame seeds; 4 tbsp pumpkin seeds; 100 g basil; 30 g pine nuts; 2 cloves garlic; 10 tbsp olive oil; 50 g grated Pecorino; salt; pepper

1018 kcal · 30 min · 4 servings

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Ingredients

300 g floury potatoes
1 bunch carrots
200 g beans
2 bulbs fennel
250 g sugar snap peas
1 small cauliflower
200 g Romanesco
150 g butter
4 tbsp sesame seeds
4 tbsp pumpkin seeds
100 g basil
30 g pine nuts
2 cloves garlic
10 tbsp olive oil
50 g grated Pecorino
salt
pepper

Instructions

1. Toast the pine nuts in a pan without added fat.
2. Wash the basil leaves and shake them dry.
3. Chop the basil leaves finely.
4. Peel the garlic and cut it in half.
5. Place the pine nuts, basil, and garlic into a mortar.
6. Add some salt, oil, and cheese to the mortar.
7. Crush the ingredients in the mortar.
8. Add more salt, oil, and cheese alternately and continue working the mixture.
9. Work the mixture until a creamy sauce forms.
10. Season the dip with pepper.
11. Peel the potatoes and wash them.
12. Boil the potatoes in salted water for 25 minutes.
13. Remove the potatoes from the water and let them drain.
14. Wash the beans and snow peas.
15. Remove the ends of the beans and snow peas.
16. Blanch the beans and snow peas (cook briefly in boiling water) in salted water for 8 minutes.
17. Remove the beans and snow peas and let them drain.
18. Cut the cauliflower and Romanesco into florets.
19. Wash the cauliflower and Romanesco florets.
20. Blanch the cauliflower and Romanesco florets in salted water for 8 minutes.
21. Remove the florets.
22. Shock the florets under cold water.
23. Let the florets drain.
24. Peel the carrots, leaving some green.
25. Trim the fennel.
26. Quarter the fennel.
27. Remove the core and greens from the fennel.
28. Blanch the fennel in salted water for 5 minutes.
29. Remove the fennel and let it drain.
30. Arrange the vegetables on a platter.
31. Melt the butter.
32. Pour the butter over the vegetables.

Nutrition per serving

kcal: 1018
Protein: 31 g · Fett/Fat: 80 g · Carbs: 45 g