Pan Seared Potatoes, Romanesco & Brussel Sprouts
We could eat potatoes all day every day.
In winter we love them seared with
Potatoes don’t need to be boring at all.
- 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 all the same so they cook evenly.
Boil the potatoes for 10 minutes in slightly salted water. Drain and set aside to be seared.
Bring water to the boil for the romanesco and sprouts. Once the water comes to a boil add to romanesco and the sprouts boil for 3 minutes until they are al dente, remove them from the boiling water and blanch them 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.
Drain and set aside.
Searing the potatoes and vegetables separately yields the best results. Use 2 pans or start with the potatoes first as they take longer.
- potatoes; heat a pan with olive oil over a medium heat. Sear the potatoes for 10 to 15 minutes until they are tender and nicely colored & crispy.
- vegetables; put the pan on a high heat with some olive oil. Add the onions, as soon as they start to color 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, it gives the dish al little something extra.
The strips of savoy cabbage can now be added to be wilted down a bit by the heat of the vegetables. It’s nice to keep them a little crunchy, they serve as a nice texture in this dish.
Combine the pan seared potatoes and vegetables, finish off with fried onions on top.
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