Romanesco two ways with Mango Peanut Curry Dip “aka Francesco Romanesco”
Romanesco two ways with Mango Peanut Curry Dip “aka Francesco Romanesco” – So yesterday Moritz bought a Romanesco fresh from the farmers market.
As you might know Moritz, he always uses to play his word games and give basically anything a ridiculous name. No difference for Romanesco. So before I even had the chance to find out how Romanesco tastes like I already knew him as Francesco. I mean I love the names Tim Thyme and Rosy Rosemary :).
So now I finally had the chance to meet Francesco Romanesco in person and he tasted like the perfect middle of broccoli and cauliflower. To really enjoy the flavor we left one-half simply steamed and coated the rest in a chickpea batter which we baked in oil. Mmmmh that was pure Souldfood. For those of you who would like to have the best recipe for sweet potato fries, just follow this link: Sweet Love
How you do it:
Romanesco two ways
- First, wash and cut the Romanesco into the little trees. Heat some water with salt in a pan to steam the one-half.
- Meanwhile, mix the Chickpea flour with the plant-based milk and the spices in a bowl.
- Heat coconut oil in the fryer (we are using the Tefal fryer from the following link because this one is frying perfectly crispy with only 3 % Fat used) Get yourself the with our This Link: TEFAL Actifry with 50 % Truefoodsblog Discount on the Product now!
- Dip the Romanesco into the batter and directly start frying it in the Tefal fryer or alternatively in a Pan with Coconut oil.
- Meanwhile, put the other half into the cooking water for around 3 min.
- Bake the Romanesco until they are golden brown from both sides. Not too hot, otherwise they won’t be done inside. If you have any struggle with baking it through you can always place the trees on a baking sheet and just bake it in the oven for a few more minutes.
Mango Peanut Curry Dip
- Start with peeling the onions and the garlic and mince both. Heat the coconut oil in a pan and start with the onions and the garlic, by heating them up and let them get soft and glazy on a low to middle heat.
- When the mixture gets golden brown, add the Curry, coriander and chili powder and stir until the spices are well combined with the onions. Let the spices heat up entirely.
- Add the vegetable broth and stir. Add the Peanut butter and stir until it has dissolved, then add the coconut milk. Peel the mango and cut it into cubes. Add it after you are done.
- Let this simmer for 3 more minutes. Blend the Sauce with a manual blender until you get a smooth even texture.
Serve with the potato fries and the sauce aside. Just dip and enjoy!
- Mango Puree or normal mango 1/2 Cup or 1/2 a mango
- Peanutbutter 2 tbsp
- Whole Coconut Milk 1/2 Can
- Vegetable Broth 1/2 Cup
- Onion 1 large
- Garlic 1 Glove
- Coconut Oil 1 tbsp
- Curry Powder 2 tbsp
- Coriander Powder 1 tbsp
- Turmeric 1/2 tbsp
- Salt 1 Pinch
- Black Pepper 1 pinch
- Chili powder 1 pinch
- Romanesco 1 head
- Chickpea flour 1 Cup
- Plant based milk (soy works best) 3/4 Cup
- Salt 1 pinch
- Pepper 1 pinch
- Red Pepper 1 tbsp