CSA Bpx Puzzle: What to do with romanesco?

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Joined: Jul 10
Posts: 2,052

Posted: 06 Feb 2013, 01:51
The contents of my CSA box this week:

8 Satsuma Mandarins
2 Braeburn Apples
2 Kiwi
2 Bacon Avocado
1 Bunch Nantes Carrots
1 Butternut Squash
1 Bunch Assorted Chard
1 Baby Romanesco

I've used the butternut squash, chard, and about half the carrots in a curried lentil soup. I don't love avocado but I can cope with them. (Sadly, last week I learned that a bacon avocado isn't really made out of bacon. The liars!) The fruits are easy to deal with-- I just eat them.

I'm at a loss for what to do with the romanesco, though-- I've never eaten it before. I'm not a huge fan of broccoli or cauliflower, so they don't send it to me, but I didn't think of blocking off romanesco so I guess I get to try it.

Roast it? Saute it? What I really want to do is break out the camera and take artistically-lit pictures of it since it's so beautiful, but that doesn't seem like the right answer here.


Joined: May 12
Posts: 18

Posted: 06 Feb 2013, 07:59
I love romanesco! It's such a pretty veggie and really tasting too! I just roast it in the oven at 400 degrees with olive oil, salt, pepper and parmesan cheese for about 25 to 30 minutes. If you don't like broccoli or cauliflower you may not be the biggest fan of it, but it never hurts to try something new.

Joined: Jul 10
Posts: 2,052

Posted: 06 Feb 2013, 15:44
Thanks! Roast it whole, or break it up into smaller pieces first?

Joined: Jul 10
Posts: 2,052

Posted: 07 Feb 2013, 23:05
And that's pretty much what I did.

I broke it down into individual little romanescolets, and also chopped up a few carrots. I then tossed them with some olive oil and cracked pepper, and roasted them for about half an hour. When they came out of the oven I tossed them with shredded parmesan.

The verdict: it's not bad. It's a little milder than cauliflower and broccoli, but it has the same basic flavor profile. I'd eat it again, but I won't seek it out.

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