Vegetables with dill

05964 VEGETABLES IN BATTER with Dill SAUCE INGREDIENTS for 6 PERSONS 400 g of cauliflower florets, small, 400 g radishes, 50 g flour, 50 g of starch, half a teaspoon of Brewer's yeast, 30 g of freeze-dried dill, 200 ml peanut oil, half a glass of extra virgin olive oil, 1 teaspoon of lemon juice, half a teaspoon of paprika, Savoy cabbage leaves, 8 3 tablespoons coarse salt, a pinch of salt.

Preparation: 20 minutes cooking time: 8 minutes to boil 3 litres of water in the saucepan with the salt.

Scottatevi 10 seconds mid dill, drain with slotted spoon.

Rinfrescatelo in cold water and dry it with a paper towel.

Frullatelo with a pinch of paprika and lemon juice.

Add olive oil and 3 tablespoons of warm water flush, beating at low speed.

Pour into the bowl.

Boil 5 minutes in the same water, dill returned to a boil, cauliflower florets, radishes and cabbage leaves 2 cut into very thin strips.

Wash the vegetables but leave the radish leaves and roots.

Drain in colander and allargatelo on the towel.

Mix in Bowl flour, potato flour, yeast, a little paprika and lots of warm water to obtain a fluid mixture.

Soak the cauliflower and radishes, sgocciolandoli well.

FRY 2 minutes on each side in hot arichidi oil, into the pan.

With slotted spoon, drain on paper towels.

Dipped in batter or sprigs of dill, FRY 20 seconds.

Drain on paper assorbete.

FRY 20 seconds even strips of cabbage without immersing into the batter and then drain.

Wash and dry the remaining cabbage leaves.

Lie down on top of the vegetables and the fried dill sprigs.

Spray them with salt and paprika.

Serve with the sauce.

The suitable wine: Accompanied with a vegetarian cocktail: blend 600 g of ripe tomatoes without Peel and seeds, half an onion and a quarter peeled cucumber, a quarter of red pepper, a clove of garlic, 20 ml vinegar, 4 sprigs of chervil, salt and pepper.

Keep in refrigerator 60 minutes and serve with ice cubes and sprigs of Chervil.