Buttery Vegetables with Dip
Ingredients
- For the vegetables
- 300 grams starchy potatoes
- 1 bunch carrots
- 200 grams Beans
- 2 Fennel bulb
- 250 grams Snow peas
- 1 small Cauliflower
- 200 grams Romanesco broccoli
- 150 grams butter
- 4 Tbsps Sesame seeds
- 4 Tbsps Pumpkin seed
- For the dip
- 100 grams Basil
- 30 grams Pine nuts
- 2 garlic cloves
- 10 Tbsps olive oil
- 50 grams grated pecorino romano
- salt
- peppers
Preparation steps
For the dip: Toast the pine nuts in a dry skillet until golden and fragrant. Rinse the basil, shake dry and finely chop. Peel the garlic and cut in half. Place the pine nuts, basil and garlic in a mortar and crush with a pestle. Add the oil and cheese until thoroughly combined, and season with salt and pepper to taste.
For the vegetables: Rinse and peel the potatoes. Cook in a pot of boiling salted water until knife-tender, about 25 minutes. Rinse the beans and snowpeas, trim and blanch in a pot of boiling salted water until tender, about 8 minutes. Remove and drain. Divide the cauliflower and Romanesco into florets. Rinse and blanch in the pot of boiling water until tender, about 8 minutes. Drain and rinse with cold water to cool. Peel the carrot and trim the green tops. Quarter the fennel bulb, trim green tops and remove the core. Blanch the carrot and fennel in boiling salted water for 5 minutes.
For serving: Place the vegetables on a serving platter and pour the melted butter over top. Toast the sesame seeds and pumpkin seeds in a dry skillet until golden and fragrant. Sprinkle the seeds over the vegetables. Serve with the dip.
