Last week's café served up black-eyed peas and rice with greens and a side of fries. We have roasted veggies before, cutting them in the traditional french fry shape that disguised (maybe) the fact that it was actually a turnip or rutabaga. As there was no disguising the unique romanescu, we sweetened the pot with a little ranch dressing on the side. We tossed sliced turnips and pieces of romanescu with some olive oil and salt before roasting them in a baking pan at 400 degrees for about 20 minutes, till tender.
Here's the recipe for the the last minute ranch dressing, which consisted of whatever white stuff we could find in the fridge, with a little seasoning - approximately:
1/2 cup mayo
1/2 cup sour cream
enough buttermilk to thin to dressing consistency
2 teaspoons garlic powder
2 teaspoons dried dill
salt to taste.
Whisk or shake together in a mason jar. Not a bit healthy, but something familiar for folks who are a little afraid of the romanescu, and very tasty. Moderation.
It was another delicious way to enjoy the beautiful romanescu, and the pink-centered turnips (thank you Grahams!) were beautiful alongside. Our guests approved!