I’ve always been fascinated by the exceptional beauty of romanesco broccoli. I consider it looks like an alien vegetable.
How feeling indifferent to its dense green colored head, its amazing shape and its taste?
I can’t believe that there’s a human on earth who isn’t fascinated by this incredibly vegetable.
Romanesco broccoli stands on my market stalls from time to time and whenever I find it, I can’t resist and I buy one!
Anyway, there’s no need to resist because it’s healthy and its flavor is just as unbelievable as its beauty.
Romanesco broccoli is just fascinating , a real work of art. Regarding health,you can’t feel guilty to eat such a vegetable!
But I always feel guilty when I cook it, you know, it’s the same feeling some of us have before breaking an Eastern egg or slicing an awesome cake. That’s why I daren’t cook my romanesco broccoli as soon as I’ve bought it and I gaze at it several times a day before cooking it.
Well, I’ve been gazing at this one for 3 days and I finally decided to cook it to prepare the meal.
I never the cook it the same way, sometimes I introduce it in a mixed salad, combining it with hard boiled eggs, cherry tomatoes, or anything I have on hand. As for broccoli, I always flavor it with a bit balsamic vinegar.
Some other times, I turn it into a pureed romanesco broccoli (definitively the quickest and easiest way to cook it!) and today, I have craving for a romanesco broccoli gratin!
Romanesco broccoli gratin is an easy recipe and will be ready within 65 minutes.
Ingredients 4 servings
1 Romanesco broccoli
60 gr Butter
60 gr Flour
40 cl Milk
100 gr Grated cheese (gruyere)
Nutmeg
Salt and pepper
Instructions
Cut romanesco broccoli into chunks (I also use the core).
Bring a pan of water to a boil and cook for 20 minutes.
Meanwhile, make bechamel white sauce:
Melt the butter in a saucepan over low heat.Once butter is totally melted, add flour. Stir until butter and flour are totally combined.Then, pour milk little by little, increase heat to high heat. Keep on strongly stirring until all the milk is poured and until the sauce thickens.Remove from heat, add salt, pepper and nutmeg as taste.
Preheat oven to 170°c.
Drain romanesco broccoli, add half of the cheese and half of white sauce, stir and roughly crush with a fork.
Top with remaining white sauce.
Flatten and sprinkle remaining cheese.
Bake for 30/35 minutes.