The Deri Air
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Roasted Romanesco with Fennel and Leeks
Posted by Deri Farm | Filed under Recipes, Romanesco
I adapted a recipe I found on epicurious that uses cauliflower: http://www.epicurious.com/recipes/food/views/Roasted-Cauliflower-with-Onions-and-Fennel-237336. I have replaced the cauliflower with romanesco.
Ingredients:
1 head of romanesco, cut into 1 inch florets
1 bunch of baby leeks or you can use 2 onions, cut in to1 inch sections
2 fennel bulbs, cut lengthwise and cut up in and then cut up in to sections about the same size as the romanesco florets
olive oil
5 garlic cloves
Preparation:
Heat oven to 425 degrees. Toss romanesco in 2 T of olive oil in a bowl. Heat a skillet over medium-high heat. Add oily romanesco and sauté until it starts to brown. Transfer to a glass, rimmed baking sheet.
Heat 2 more T of olive oil in the skillet. Now brown the leeks or onions for a couple of minutes on each side. Transfer leeks to baking dish with romanesco. Finally, sauté fennel in 2 T of oil until it browns slightly and transfer to baking dish.
Roast vegetables in the oven until they are caramelized. This takes about 25 minutes.