First of all, I love how its shaped with all these pointy little turrets. Such a cheeky little plant! Its flavor is a lot more subtle than regular broccoli, and it doesn't smell horrible when you cook it. It also seems to be a lot less fibrous. That's three wins in my book.
I cut off the florets and chopped up the stalks of a small head and tossed them in the steamer. After about 6 or 7 minutes, they had a nice crunch and the color had blossomed to a lovely lime green. I tossed the broccoli with a small pat of butter, some lemon zest and juice, and salt. After a few bites I wondered how they would taste with a sprinkle of toasted pumpkin seeds. Delicious!
Got to get back to dinner now, I'm working on a big pot of stew with chicken sausage, kale, buttercup squash and white beans. Will report back on that later.
5 comments:
Is this a naturally occurring plant, or some sort of hybrid creation?
Seriously, that thing is freaky looking:)
Chefty. Seriously. Your favorite veggie is scaring me. How do you eat it? WHAT DO YOU DO? If you turn your back does it come to life and stab you?
It'a a variant of cauliflower that is naturally occurring. I've seen the broccoli-cauliflower hybrid in the store before (brocciflower?) but I've never tried it. Romanesco is nutty in taste like cauliflower. I think I'm going to try it next roasted. MMM. That is, if it doesn't attack me first.
It reminds me of something out of "Little Shop of Horrors"!
Post a Comment