• 20minutes
  • 80calories

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsB2, B3, B9, B12, D
MineralsChromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 head romanesco (about 900g or 2 lbs in weight)

  2. 2 -3 tablespoons italian hard cheese , grated

  3. parmesan cheese or romano cheese

  4. 1 ounce butter

  5. 1 tablespoon hazelnut oil

  6. toasted hazelnuts

Instructions Jump to Ingredients ↑

  1. Cut off the main stalk and trim the base of any excess leaves, Divide the romanesco into florets, trying to maintain good-sized pieces - about the size of an egg.

  2. Steam or boil the romanesco gently for about 10 to 12 minutes, depending on the size and weight; check after 8 minutes - the vegetable stalk should be soft enough to pierce a skewer in to it - but the pretty heads should still be whole and firm, as well as retaining their beautiful pale green colour. If the romanesco is still too hard, continue to boil or steam, checking it every 2 minutes or so.

  3. Add the butter and the oil top the pan and very gently toss the vegetable florets so they are all coated in the butter and oil. (If using a steamer, put the florets into a pan to do this.).

  4. Arrange the florets in an attractive serving bowl or platter - sprinkle over the grated cheese and top with toasted hazelnuts if you decide to use them.

  5. Serve with crusty bread for a light and elegant luncheon dish. Alternatively, serve as the main vegetable accompaniment to most main course meals.

  6. Serves 4 as a light lunch with bread, and 6 as a vegetable accompaniment.


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