A healthy, light and sustainable dish.
Ingredients for 4 portions
- Romanesco broccoli 600 g
- Boiled potatoes 300 g
- Garlic cloves 2
- Extra virgin olive oil 2 tbsp (20 g)
- Salt to taste
- Rosemary to taste
Preparation
Roil the Romanesco broccoli in salted water for around 20 minutes and drain, saving the cooking water to one side.
Fry the two garlic cloves in a tablespoon of olive oil and add some water (200 ml).
Add the boiled potatoes to the broccoli with salt and cook for another ten minutes.
Add a ladle of the broccoli cooking water when needed.
Remove from the heat and blend with an immersion blender until smooth
Serve with a pinch of rosemary and a drizzle of olive oil.
To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.
Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.