EatSmarter exclusive recipe

Marinated Romanesco on Machewith Porcini Mushrooms

Marinated Romanesco on Mache - Marinated Romanesco on Mache - This festive, meatless entree is not only for vegetarians!
Marinated Romanesco on Mache - This festive, meatless entree is not only for vegetarians!


Calories:125 kcal
Preparation:45 min
Ready in:45 min
1 serving contains (Percentage of daily recommendation)
Calories125 kcal(6%)
Protein5 g(10%)
Fat6 g(8%)
Carbohydrates11 g(4%)
Added Sugar3 g(3%)
Roughage8 g(27%)

Recipe development: EAT SMARTER


For servings

1small Romanesco broccoli (500 grams)
2medium-sized Carrots (300 grams)
1 tablespoonliquid Honey
½ cupsCarrot juice
2 tablespoonswalnut oil
4 ouncesPorcino mushroom
4 ouncesred lamb's lettuce
4 ouncesgreen lamb's lettuce
½ bunchesParsley

Kitchen Utensils

1 Cutting board, 1 Small knife, 1 Peeler, 1 Pot, 1 Sieve, 1 Citrus juicer, 1 Tablespoon, 1 Measuring cups, 1 Bowl, 1 Whisk, 1 Plastic wrap, 1 Brush, 1 Mandoline, 1 Salad spinner, 1 Large knife, 1 Slotted spoon


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1 Rinse Romanesco, trim and cut into small florets. Rinse carrots, trim, peel and cut into quarters lengthwise.
2 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.
3 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.
4 Stir in the drained vegetables, cover with plastic wrap and marinate at least 15 minutes, stirring often.
5 Meanwhile, clean the mushrooms carefully, trim and slice on a mandoline into thin slices.
6 Trim mache, rinse, spin dry and spread on 4 plates.
7 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.


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