Summer Vegetables with an Orange, Turmeric and Raisin Dressing

We served this dish as a warm main meal, but it is also lovely served as a cold salad. The orange, turmeric and raisin dressing makes this meal quite special.

Warm Summer Vegetables with an Orange, Turmeric Raisin Dressing

Serving Size: 4


for the salad:

  • 1 romanesco, cut into spirals or florets
  • 2 medium kohlrabi, peeled and sliced
  • 2-3 medium large carrots, peeled and sliced
  • 3-4 garlic, thinly sliced
  • 2 onions red (or white), sliced
  • 1 tablespoon cooking oil

for the dressing:

  • 1½ cups orange juice
  • ¾ cup golden raisins (or regular)
  • ½ teaspoon turmeric
  • ½ teaspoon ground anise
  • 2 teaspoons vegetable bouillon powder
  • ½ teaspoon garlic powder
  • 2 tablespoons olive oil
  • salt and pepper to taste

Warm Summer Vegetables with an Orange, Turmeric Raisin Dressing


  1. Cut the romanesco into small spirals, place in a steamer and steam al dente.
  2. Peel the kohlrabi and carrots and slice in 1/4 inch thick slices.
  3. Slice the onions in ¼ inch rings
  4. Thinly slice the garlic cloves.
  5. Heat the oil in a small frying pan.
  6. Cook the garlic until lightly golden brown, being careful to not let it burn.
  7. Remove the garlic from the oil and drain on a paper towel.
  8. Add the onion slices to the oil and lightly sauté until soft.
  9. Remove the onions from the oil and allow to drain on a paper towel.
  10. When the romanesco pieces have become soft, remove from the steamer and place the carrot and kohlrabi pieces in the steamer.
  11. Cook the carrots and kohlrabi al dente or to taste.
  12. Meanwhile prepare the dressing.
  13. Heat the orange juice in a small saucepan.
  14. Add the raisins to “plump” . Add the turmeric, anise and garlic powder and stir well.
  15. Add the vegetable bouillon and olive oil. If there is any oil left from the garlic and onions you can ad that as well.
  16. Season the dressing to taste with salt and white pepper.
  17. Reduce the heat.
  18. Place a generous amount of the warm kohlrabi, carrots and romanesco on each plate.
  19. Serve the meal warm with some of the dressing poured over and pieces of red onion and garlic sprinkled over the top.