Pan Seared Potatoes, Romanesco & Brussel Sprouts
- 800g potatoes - in pieces of about 1 inch (2.5 - 3cm)
- 1 head of romanesco - you can replace it with broccoli or cauliflower - in florets
- 1 small shallot - in fine rings
- 1 onion - minced
- 200g brussel sprouts - halved
- 1 to 2 cloves of garlic - minced or pressed
1/2 tsp chilli flakes - If you like some spice add a little more
a few savoy cabbage leaves (100 to150g) - cut into strips
Tip: To cup the leaves in strips, roll them up like a cigar and cup thin slices.
1 Tbs to 2Tbs balsamic vinegar
good quality olive oil
- sea salt (Maldon salt)
- ground black pepper
Pan Seared Potatoes,
Romanesco & Brussel Sprouts
Wash the potatoes thoroughly, no need to peel them. Cut them into rough pieces of about 1in (2.5 -3 cm). It doesn’t really matter how big they are--just make sure they are consistent, so they cook evenly.
Boil the potatoes for 10 minutes in lightly salted water. Drain and set aside to be seared.
Bring water to boil for the romanesco and sprouts. Add the romanesco and sprouts to boilding water for 3 minutes. Once they’re al dente, remove from boil and blanch in ice cold water for 3 minutes.
Tip: Let the water boil first when cooking green vegetables and then blanch them in ice cold water so they keep their bright color.
Searing the potatoes and vegetables separately yields the best results. Use 2 pans or start with the potatoes first as they take longer.
Heat a pan with olive oil over medium heat. Sear potatoes for 10 to 15 minutes, until they are nicely colored & crispy.
Heat a pan with olive oil over medium heat. Add the onions. As soon as they start to turn golden brown, add the vegetables. Let them bake for a few minutes until they start to brown a bit.
Add the garlic, chilli flakes, a pinch of salt & black pepper. Finish off with some balsamic vinegar.
Add the savoy cabbage and let wilt. It’s nice to keep them a little crunchy, as they vary the texture.
Combine the pan seared potatoes and vegetables, then finish off with fried onions on top.