📋 Easy Romanesco Broccoli Recipe In Parmesan Muffin

A Captivating Vegetable Romanesco Recipe Open

📋 Easy Romanesco Broccoli Recipe In Parmesan Muffin

This easy Romanesco broccoli recipe enhances the fractal design of this unique vegetable. The broccoli florets are showcased as the topping of a savory cupcake made with carrots, butter, and plenty of Parmesan cheese. The crispy, buttery, cheesy carrot dough perfectly combines with the unique flavor of this creamy, nutty roman cauliflower, but that is not all. Orange and chartre use color, what a perfect combination! Those muffins have a beautiful pastel shade perfect for Easter Monday Picnic, St Patrick's day, or as miniature Christmas trees.

Course Appetizer

Cuisine Italian

Keyword roasted romanesco, romanesco cupcakes, romanesco savoury muffins

Prep Time 15

Cook Time 40

Total Time 55

Servings cupcakes

Calories 155kcal

Author Laura Tobin

Equipment

Ingredients

1 Romanesco cabbage you will need only half
1 tablespoon salt to boil the romanesco in salted water
3 large carrots
1 cup flour
½ cup butter at room temperature
4 fresh eggs
½ cup grated Parmesan cheese
1 teaspoon salt
1 teaspoon baking powder 2 tsp

US Customary - Metric

Instructions

Preparing the romanesco

Cut the florets of the romanesco making sure you have some large ones to use over the cupcakes
1 Romanesco cabbage, 1 tablespoon salt
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.

Making the carrot muffins

Clean the carrots and boil them for 20 minutes
3 large carrots
Mash the carrots and let them cool down completely
Whip the butter until soft, then add the eggs
½ cup butter, 4 fresh eggs
Sift the flour with the baking powder and the salt and add to the mix
1 cup flour, 1 teaspoon salt, 1 teaspoon baking powder
Last, add the carrot mash and the cheese
½ cup grated Parmesan cheese
Distribute the carrot mix into the 12 muffins moulds
Top the muffins with the romanesco florets
Bake for 35 minutes 355 F - 180 C
Arrange over a serving dish. They can be served warm or at room temperature

Video

Notes

If you cannot find romanesco, you can substitute with broccoli or cauliflowers
To maintain the bright green color of the Romanesco, immerge in iced water once you strain them from their boiling water
Remove the butter from the fridge an hour before. Do not melt the butter; the butter should be soft, not liquid.
Before you make the muffin mix, make sure the carrot mash is completely cold; otherwise, it will cook the egg
You can also mash with the carrots the smaller florets, although they will add a greenish color tone to the muffins
If you have leftover florets, you can serve them cold seasoned with extra-virgin olive oil and lemon or sautéed in a pan with oil, garlic, and red pepper flakes.

Nutrition