Practical ingredient guide
Romanesco
A brassica recognised by its pointed green florets. Both florets and the tender stalk are edible.
Vegetables
All year round
Home-style
What it offers and why to use it
A brassica recognised by its pointed green florets. Both florets and the tender stalk are edible. Divide into similarly sized florets and steam or boil until tender but firm.
Flavour profile
Mild, slightly sweet and nutty.
From shopping to cooking
Choose
Choose a compact head without dark spots or soft patches.
Store
Refrigerate unwashed and wash just before cooking.
Prepare
Divide into similarly sized florets and steam or boil until tender but firm.
How to make the most of it
Good pairings
Pairs with potato, rice and olive oil.
How to substitute it
Another vegetable changes the texture and requires adjusted cooking.
From ingredient to plate
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Recipes with romanesco
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