Horta me Fava kai Apricot from nikolaos.galerakis@gmail.com

Trim and wash the chicory roots, cutting them into bite-sized pieces and discarding any damaged outer layers. Soak in cold water for 5 minutes to loosen any grit, then drain well.

Bring a large pot of salted water to a rolling boil. Add the chicory root pieces and cook for 15–20 minutes until completely tender when pierced with a knife.

In a separate pot, bring salted water to a boil. Add the frozen artichokes and fresh broad beans and cook for 12–15 minutes until the artichokes are heated through and the beans are tender but not mushy.

While the other vegetables cook, warm the cardoon in a small pan with a splash of water over low heat for 3–4 minutes, stirring occasionally, until heated through and pliable.

Drain the navy beans and yellow beans in a colander, rinsing them if they are canned and salted. Warm them gently in a small pot over low heat for 2–3 minutes until no longer cold.

Drain the chicory roots thoroughly, pressing gently to remove excess water. Drain the artichokes and broad beans as well. Combine all the vegetables and beans together in a large bowl.

Dress the warm vegetables with olive oil, fresh lemon juice, and salt to taste. Toss gently for about 1 minute until everything is evenly coated and the vegetables glisten.

Halve the fresh apricots and scatter them over the top just before serving. Serve warm or at room temperature — the tartness of the fruit cuts through the earthiness of the greens.

Horta me Fava kai Apricot

Nutrition Facts

Comments