Romanesco with Hazelnuts

Go Veg with this Cook4Me+ Vegan recipe! Who said Vegan food is synonymous with boring and bland? This one is a perfect example of a vibrant, veggie-driven, whole foods recipe, full of flavor and featuring fresh produce. Even your meat-loving friends will be impressed — and asking for seconds.
  • Serves
  • Prep time
  • Cook time
  • Difficulty
Ingredients
Ingredients for
4 people
.
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  • - 650 g romanesco broccoli, cut into florets
  • - 2 tbsp hazelnuts, chopped
  • - 20 green olives, pitted and thinly sliced
  • - 60 g hazelnut puree
  • - 40 g hazelnut milk
  • - 20 g cider vinegar
  • - Salt, pepper
  • Instructions
    Just follow the step-by-step, too easy!
    1

    Prepare the ingredients.

    2

    In a separate bowl: make a vinaigrette with the hazelnut puree, hazelnut milk, vinegar, salt and pepper.

    3

    In the pot, dry-fry the chopped hazelnuts until browned. Remove.

    4

    Place the romanesco and olives in the steam basket. Add 200 ml water to the pot and then put the steam basket.

    5

    Pressure Cooking Time: 2 mins.

    6

    Serve the romanesco warm or cold with the vinaigrette and toasted hazelnuts.

    7
    Bon appétit!

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