The complexity and beauty of this vegetable are so intriguing, I had to come up with a Romanesco recipe that preserves and enhances its captivating fractal design.
This vegetable is a cross between broccoli and cauliflowers.
Not only it is beautiful to watch but it is also delicious to eat.
It has a sweet nutty flavour and a firm consistency which makes it perfect for soups.
As a winter comfort food, I make a mashed Romanesco soup and add pasta and sausages.
It is one of my family favourite.
However, as I love to watch the intrinsic fractal design of this vegetable, I decided to create a recipe where its shape was preserved and enhanced.
When I was little, I used to make a savoury carrot cake flan, so I decided to experiment with it to create savoury muffins.
I used the gorgeous Romanesco floret to top the muffins replacing the usual icing.
The crispy buttery cheesy carrot dough is the perfect match to a creamy nutty Romanesco, but that is not all.
What a perfect combination of colours!
Not only those muffins have a beautiful pastel shade which is perfect for Easter Monday Picnic, they even have the colour of the Irish Flag.
So for the joy of my Irish husband, I will make them again for St Patrick's day.
A Captivating Vegetable Romanesco Recipe
For instructions on recipes template see post: Food Madness: Digital & Apps
For measurement conversions see post: How much is a Cup in grams and the most useful cooking conversions
1 pot meal, Italian Vegetable, Pasta and sausages
you will need only half
to boil the romanesco in salted water
grated Gruyere cheese
Cut the florets of the romanesco making sure you have some large ones to use over the cupcakes
Boil them for 10 minutes in salted water
Drain them and blanch them by immersing them in icing water to preserve the nice green colour.
Clean the carrots and boil them for 20 minutes
Mash the carrots and let them cool down completely
Whip the butter until soft, then add the eggs
Sift the flour with the baking powder and the salt and add to the mix
Last, add the carrot mash and the cheese
Distribute the carrot mix into the 12 muffins moulds
Top the muffins with the romanesco florets
Bake for 35 minutes
Arrange over a serving dish. They can be served warm or at room temperature
Calories 194 calories per serving
Fat 14 gr per serving
Carbohydrates 11 gr per serving
Proteins 6 gr per serving
Sugar 2 gr per serving
Sodium 3634 mg per serving
Nutritional information is provided for general purpose only. It is not intended to amount to advice on which you should rely.
PIN FOR LATER: