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3 Tbs olive oil
1 Romanesco, quartered
3/4 C leeks, white & pale green parts only,
chopped and washed well
1 lemon, zested
4 oz heavy cream
3-6 Tbs white wine
1 Tbs good quality wholegrain mustard
salt
freshly ground black pepper
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•Preheat oven to 500 F. •Heat olive oil in a medium sized
oven-proof frying pan. Add 1/2 C of the chopped leeks and the lemon zest. Fry for two minutes. •Add the Romanesco and spoon the oily leeks over them. •Transfer the frying pan to the oven and roast for 12-15 minutes or until soft. •Prepare the sauce: pour the cream into a small pan. Place over gentle heat. Add the wine, to taste. Add the remaining chopped leeks and mustard and heat gently for 3-4 minutes. •Remove the romanesco from the oven and tip into a serving dish. Pour over the sauce,
season and serve.
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