Broccoli, romanesco and potato - can be vegan

Name: Broccoli, romanesco and potato - can be vegan
Total time: 1200 s
Yield: 2 servings
Cuisine: British
Ingredients: 1-2 potatoes, peeled/ not peeled.. it’s up to you and cut into chunks; Handful broccoli stalks or florets; Optional: a drizzle or two of cream; 1-2 Handfuls romanesco florets; 1-2 handfuls broccoli florets; Optional: Grated parmesan or vegan parmesan; Sea salt and ground black pepper; Some fresh parsley or sorrel, chopped; Drizzle of linseed or camelina oil

Alessandra @alessa

Broccoli, romanesco and potato - can be vegan

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Ingredients

15 - 20 mins

2 servings

For the purée
1-2potatoes, peeled/ not peeled.. it’s up to you and cut into chunks
Handfulbroccoli stalks or florets
Optional: a drizzle or two of cream
For everything else
1-2 Handfulsromanesco florets
1-2 handfulsbroccoli florets
Optional: Grated parmesan or vegan parmesan
Sea salt and ground black pepper
Some fresh parsley or sorrel, chopped
Drizzle of linseed or camelina oil

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Steps

15 - 20 mins

1

For the puree: cook the potato
in boiling salted water until soft. You can add the broccoli stalks/ florets for the last 5 mins if you’re doing everything quickly + eating straight away. Otherwise, cook the broccoli separately and refresh in iced water so it keeps its colour.
Use a hand blender to blend the potato and broccoli together - add the cream if using and make sure it’s combined well. Season.
You can make it greener by blending it completely and/ or adding more broccoli.
2

For the broccoli + romanesco: cook for 3- 5 mins in boiling water. Drain.
3

Put the puree on the plate. Add the broccoli and romanesco on top. Sprinkle with the parmesan and fresh herbs. Drizzle with the linseed / camelina oil.
4

Enjoy 😋