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Ingredientes
- 250 gm fennel
- 120 gm courgettes
- 150 gm jerusalem artichokes
- 250 gm aubergine
- 75 gm radicchio
- 225 gm red pepper
- 120 gm mushrooms (shiitake oyster or possibly field)
- 6 Tbsp. extra virgin extra virgin olive oil
- 1/2 x garilc clove crushed
- 1 Tbsp. very finely minced fresh flat leaf parsley juice 1/2 lemon sea salt
- 1 x garlic bulb to garnish
Direcciones
- The process of blanching is essential for the root vegetables because if they are not blanched they will char on the outside by the time the centre is cooked. I like to use Radicchio de Treviso an elongated version of the more familiar radicchio sold with its root attached. If you cant get it use ordinary radicchio.
- Preheat the grill or possibly griddle.
- Cut the fennel into 5mm slices vertically.
- Cut the courgettes and anoergine into 5mm slices lengthwise.
- Peel the Jerusalem artichokes and cut into 5mm slices.
- If using Radicchio di Treviso peel the root and cut in half.
- Seed the pepper and cut into quarters lengthwise.
- Trim the mushroom stalks.
- In a pan of salted boiling water blanch the fennel and artichokes for 3 min drain and refresh in plenty of very cool water.
- Pat dry with kitchen paper.
- Mix the marinade ingredients.
- Using a brush baste the sliced vegetables and place on the grill or possibly griddle.
- Brown slowly on both sides.
- Remove and baste again.
- Repeat till all the vegetables are cooked.
- Arrange on a preheated serving dish and decorate with fried unpeeled garlic cloves.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 236g | |
| Recipe makes 4 servings | |
| Calories 234 | |
| Calories from Fat 183 | 78% |
| Total Fat 20.77g | 26% |
| Saturated Fat 2.86g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 35mg | 1% |
| Potassium 619mg | 18% |
| Total Carbs 11.62g | 3% |
| Dietary Fiber 4.8g | 16% |
| Sugars 4.2g | 3% |
| Protein 3.01g | 5% |
