Broccoli Romanesco: Form & Function

This entry was posted on February 6, 2013 by McEvoy Ranch.

Nothing against a brilliant green head of broccoli or the mild, tender florets of a cauliflower, but sometimes those brassicas can seem so blah, in comparison to the lime green spikes of their striking cousin, Broccoli Romanesco. A natural fractal, with self-similar buds wrapping endlessly around the crown in a logorithmic pattern, it's easy to get lost in the spirals and forget the nutritional value of these mesmerizing vegetables. Rich in Vitamin C, Vitamin K, fiber and cartenoids, romanesco is just as functional on a nutrient level as broccoli and cauliflower, only it has decidedly better form. Its taste is mild and more similar in flavor to a cauliflower than a common head of broccoli, but it can be enjoyed in much of the same ways as any of your favorite brassicas. Try it roasted, steamed, sauteed or tossed in omelets, or not cooked at all for a simple, stunning crudite like Winter Pinzimonio. It can also be pureed for a creamy winter soup, but at least a few fractal florets must be reserved for garnish! And like most veggies, broccoli romanesco pairs beautifully with our Olio Nuovo and Traditional Blend. Here are a few more ideas (and we'd love even more): -Linguine with Romanesco, green peas and shrimp from La Tartine Gourmand -Roasted Romanesco with Chickpeas and Olives -Romanesco & Purple Cabbage Stir Fry Find freshly-harvested crowns of broccoli romanesco in our SF Ferry Building shop in winter months. For the most current availability, please call our shop: 415-291-7224.

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