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Thursday, February 24, 2011

More Romanesco Love

I'm still eating my Romanesque veggies (maybe I should've called this Green Food Week). Like its cauliflower cousin (brother, mother, uncle?) it really is better roasted. Though steamed isn't so bad either. It turns a bright green when you steam it. Pretty!

And perfect for Martha Stewart's puree recipe. Steamy veggies, heavy cream, and cheese! We know how much I love cheese. Like bacon, it makes everything better.

Add sautéed leeks, some roasted cauliflower (the white kind), a shallot or two, then serve it with some cheese, and damn.

The curious vegetable plays nicely in a puree. A bright green mixture of veggies and cream and stuff. Come to think of it, I should've added bacon. Next time...


Broccoli Romanesco Puree
Yields 2 servings

4 tablespoons extra-virgin olive oil
2 cups Romanesco broccoli florets
2 cups cauliflower florets
2 garlic cloves, thinly sliced
1 leek, chopped into half-inch rounds
1 shallot, chopped
1/4 cup water
1 teaspoon salt
1/4 cup whole milk
1/4 cup heavy cream
Salt and pepper, to taste

1. Preheat oven to 400 degrees. Chop the cauliflower into 1-inch florets, toss with 1 tablespoon of olive oil, sprinkle with salt and paper. Spread the cauliflower over a foil-covered baking pan and roast for about 20 minutes. Cauliflower should begin to look burnt (that's when you know it's REALLY good).

2. Chop the broccoli into 1-inch pieces and steam over boiling water until brightly colored (about 8 minutes). Or for a deeper flavor, roast it with the cauliflower.

3. Heat remaining oil in a large skillet over medium heat. Add leeks and shallots, cook until they begin to turn golden brown (about 5 minutes). Add the garlic in the last minute.

4. Add water, the teaspoon of salt, sauteed vegetables and half the roasted/steamed vegetables to blender (reserve half the broccoli and cauliflower for garnish). Blend until smooth. Do this in batches if necessary.

5. Bring milk and cream to a gentle simmer in a saucepan. Add milk-cream mixture to blender with puree, and pulse to combine. Stir mixture into first batch of puree.

6. Season with more salt and pepper if necessary. Garnish with reserved vegetables.
Martha's recipe calls for Parmigiano-Reggiano, but I don't like it. I simply added a few cubes of Italian truffle cheese and called it heaven. But the more I think about it, yeah, that bacon would have been a nice addition.

3 comments:

Aaron said...

Love me some romanesco! I've been roasting this with cauliflower and kale recently - just a bit of olive oil and salt and it's delicious and hearty!

Mumblemumble said...

Ah, thanks for posting a full pic of this alien veggi, how unique looking! The little soup/puree sounds really tasty, but I'm definitely sold if you add the bacon!

Paulette said...

@Aaron: I've been wanting to make kale chips lately. It's on my to-do list for the weekend!

@Mumble: sooooo good! I even used it as a dip for chips.