Three examples of broccoli romanesco. Because it's an heirloom vegetable, each plant comes out a little different. |
Romanesco, cook like a cauliflower
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Cook and store and treat Romanesco just like Cauliflower!
CAULIFLOWER RECIPES
Notes about Broccoli Romanesco written by Derek Morrick at Harmony Valley Farm:
Despite it's name Broccoli Romanesco actually looks and acts more like a cauliflower. Well it doesn't really look like anything else at all, but you know what I mean. One reference describes it's appearance as part starfish and part wedding cake. The taste is similar to a cauliflower but with kind of a nutty flavor and the texture is somewhat creamier. Romanesco cooks like a cauliflower and will keep it's shape and color for the most part although the green fades a little bit. You can also serve a whole Romanesco for a dramatic presentation by cutting off the leaves and cutting the stem end to make it flat. Then put into a pot with a lid and about ½ inch of water or stock. Let the Romanesco steam until tender, about 15 minutes. Otherwise if you are careful you can break off the spiraled florets and cook them as you normally would cauliflower. I like to season cauliflower gently with maybe just a little butter and some mild herbs like dill, tarragon or parsley. Or you can make kind of a creamy sauce to drizzle over the top, maybe flavored with fresh thyme and garlic or melted cheese. Or maybe a soup of pureed romanesco and cream with little florets of the romanesco for a garnish.
Julia's notes: I use this vegetable just like cauliflower. It makes a dramatic appetizer when broken into florets and lightly steamed. "What's that?!" will be a common response.
My favorite cauliflower preparations include steaming florets then tossing with a simple cheese or butter sauce, or simply sprinkled with a bit of rice wine vinegar. I also make a creamy cauliflower soup:
Julia's Cauliflower Soup:
1 head broccoli romanesco or cauliflower, freshly harvested
1-2 onions, chopped (substitute leeks, green onions, green garlic, depending
on the season)
small amount olive oil
vegetable or chicken broth: about 4 cups
milk(optional) to thin out soup
cook up onions in the oil in a dutch oven, then add florets and cook everything
over medium heat until browing somewhat. Add broth and cook another 20-30 minutes
until everything is well cooked. Cool slightly, then puree with immersible blender.
(I love this gadget!). Thin soup with milk if desired. Season to taste with
salt and pepper.
