Romanesco

As you may have discovered along my posts and even more on Instagram, I am a big fan of all cruciferous vegetables. I couldn’t name my favorite!!

But when it comes to prepare romanesco cabbage I always feel sorry to crush the beautiful fractals. What’s the point of buying a romanesco to make a soup or a gratin out of it… a cauliflower would have been as good, even better as the color is nicer. So usually my romanesco end up boiled or steamed or slightly sautĂ©ed… but this week I was bored with this and wanted something that changes a bit. So I made a quiche with a special pie crust: very thin and crunchy, with garam masala and mustard seeds. The crunchiness was perfect with the softness of the baked romanesco just sliced and the egg flan. The slight spicy flavor of the crust was really nice and warming and we could still enjoyed the beautiful fractals.

One other thing I cooked then with the remaining half, was a soup… I could resist. I boiled the romanesco (but kept 2 slices for decor that I simply blanched to soften). Then crushed it with a fork… sorry beautiful fractals… Made a roux with a bit of butter and flower, then a bit if milk and then continued on with the cooking water. Once I obtained a light creamy texture I added the boiled cabbage and stirred well. Made some croutons and served.

What is your favorite romanesco recipe???

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