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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.
To make the cupcakes I use the cupcake silicon molds, they are so easy to use and to clean. You don’t need to mess with butter and flour. (Amazon affiliate link)
Here you can find out more about my baking tools .
A Captivating Vegetable Romanesco Recipe
- 1 Romanesco cabbage you will need only half
- 1 tbsp salt to boil the romanesco in salted water
- 3 large carrots
- 1 cup flour
- 1/2 cup butter
- 4 eggs
- 1/2 cup grated Gruyere cheese
- 1 tsp salt
- 1 package baking powder 3 tsp
- 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