Preparation time: 15 min
Cooking time: 25 min
Serves 4
INGREDIENTS
- 15-20 raw shrimps
- 1 garlic clove
- 3 sprigs of parsley
- 1 lemon
- Olive oil
- 1 Romanesco
- 1/4 bunch radishes
- 2 cups small turnips
- 1 1/3 cup cherry tomatoes
- Salt & pepper
- Thyme
METHOD
Wash the vegetables.
Remove stems from radishes and halve them.
Remove stems from radishes and halve them.
Cut the small turnips and cherry tomatoes in half or quarters.
Take small bunches of Romanesco.
Pour a tablespoon of olive oil into a CRISTEL® ion sauté pan, and heat to 2/3 of the maximum power of your source of heat and brown the vegetables for 5 to 10 minutes.
Add a sprig of thyme, cover the pan and lower the heat to 1/3 of maximum power. Cook for about 15 minutes and season.
Directions for the shrimp:
Peel the clove of garlic and mince with the parsley.
Pour a tablespoon of olive oil into a CRISTEL® frying pan with non-stick coating, and heat to 2/3 of the maximum power of the source of heat.
After a minute, add the shrimp and brown for 5 minutes.
Add the persillade seasoning and cook 2 to 3 minutes, then add lemon juice
Season