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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
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
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