Marinated Romanesco on Mache
Marinated Romanesco on Mache - This festive, meatless entree is not only for vegetarians!
Healthy, because
Even smarter
Nutritional values
Romanesco is a cauliflower crop that is particularly rich in vitamin C. Especially in the cold winter months we need a lot of it; after all, a good vitamin C supply protects against rough skin and infections.
If you can't get red lamb's lettuce, use oak leaf salad instead. Delicious, healthy topping: chopped walnuts roasted in a coated pan without fat; they contain omega-3 fatty acids which are beneficial to the heart.
(Percentage of daily recommendation)
| Calorie | 125 cal. | (6 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 7.5 g | (25 %) |
| Vitamin A | 1.5 mg | (188 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 67.2 μg | (112 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.3 mg | (36 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 65 μg | (22 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 8.1 μg | (18 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 76 mg | (80 %) | ||
| Potassium | 727 mg | (18 %) | ||
| Calcium | 131 mg | (13 %) | ||
| Magnesium | 43 mg | (14 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 38 μg | (19 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 0.7 g | |||
| Uric acid | 97 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 1 small Romanesco broccoli (500 grams)
- 2 medium-sized carrots (300 grams)
- salt
- 2 Limes
- 1 Tbsp liquid honey
- ½ cup Carrot juice
- 2 Tbsps Walnut oil
- 4 ozs Porcini mushroom
- 4 ozs red lamb's lettuce
- 4 ozs green lamb's lettuce
- ½ bunch parsley
Kitchen utensils
Preparation steps
Rinse Romanesco, trim and cut into small florets. Rinse carrots, trim, peel and cut into quarters lengthwise.
Bring salted water to a boil in a pot. Add Romanesco and carrots and parboil until al dente, about 5 minutes. Drain well in a sieve.
Cut limes in half and squeeze. Mix lime juice in a large bowl with honey, season with salt and whisk in the carrot juice. Whisk in walnut oil.
Stir in the drained vegetables, cover with plastic wrap and marinate at least 15 minutes, stirring often.
Meanwhile, clean the mushrooms carefully, trim and slice on a mandoline into thin slices.
Trim mache, rinse, spin dry and spread on 4 plates.
Rinse the parsley, shake dry, pluck off the leaves and chop finely. Arrange marinated vegetables on the mache, top with porcini mushrooms and sprinkle with parsley.
