This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
How to prepare romanesco
Here is how to take a whole romanesco and end up with small pieces ready to use in a recipe.
30 min.
Easy
4.00 €
1 romanesco
2 IngredientsLast modified on: January 17th 2013
For 1 romanesco, you will need:
- 1
1 romanesco - 2
1 tablespoon white (spirit) vinegar - Total weight: 715 grams
Times for this recipe
Preparation: 15 min.
Resting: 10 min.
Cooking: 3 min.
All in all: 30 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 10 min.
Begin by removing any leaves from the romanesco then separate the small florets, as shown in this video.
Stage 2 - ⌛ 5 min.
Wash the florets by soaking them in a large quantity of cold water with 1 tablespoon white (spirit) vinegar.
Stage 3 - ⌛ 3 min.
Bring a large pan of salted water to the boil, then plunge the romanesco florets into the pan and cook for just 2 or 3 minutes. They should still be slightly crunchy.
Stage 4 - ⌛ 5 min.
Remove the florets from the pan with a spider and plunge them into very cold water to stop the cooking.
Stage 5 - ⌛ 5 min.
Drain the florets then dry them more thoroughly in a salad spinner.
Stage 6
Your romanesco is now ready for use in a recipe.
Keeping: A few days in the fridge in a sealed container or covered with plastic film.
Source: Home made.
How much will it cost?
- For 1 romanesco : 3.90 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Some other recipes using this recipe
Sautéed Green Vegetables in pan
A recipe full of gorgeous greens: broccoli, romanesco, Brussels sprouts and cabbage. The vegetables are cooked separately in stock before being lightly sautéed with shallot. This is a simple dish, though it takes a while to prepare, and is delicious, light and healthy.
81 K4.1 40 min.
Veal Chop With Assortment of Vegetables
The veal chop in this recipe is cooked in two stages: flash fried first to brown it all over, then gently roasted in the oven. The chop is served with an assortment of vegetables, first lightly boiled, then reheated in the "jus" (cooking juices).
84 K5 2 hours 30 min.
Quartet of brassicas with cream
Four kinds of brassicas (Brussels sprouts, cauliflower, romanesco and broccoli), blanched separately, then combined to finish with cream and chopped parsley.
156 K4.6 2 hours 45 min.
Pork chops with a duo of brassicas
In this recipe, the pork chops are pan-fried and served with a sauce of the reduced pan juices and white-wine, and two different brassicas: Brussels sprouts and romanesco.
72 K4.3 50 min.
This recipe uses (among others)
White (spirit) vinegar
Like these other recipes: Fish petals, vegetables julienne, and beurre blanc, Pickled gherkins, Béarnaise sauce, Poached eggs, How to prepare sorrel, ... See them all 18
Romanesco
You can get more informations, or check-out other recipes which use it, for example: Sautéed Green Vegetables in pan, Veal Chop With Assortment of Vegetables, Pork chops with a duo of brassicas, Quartet of brassicas with cream , ... See them all 4
Other recipes you may also like
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after cooking. March 21th 2017439 K3.5 15 min.
How to cook Morteau sausage well
This is, in my opinion, the best smoked sausage. You can cook it in a number of ways, here are three of the best known. November 15th 20182.86 M 23.4 40 min.
Almond cream
Light and delicious, it is used in a lot of desserts like tarts, cakes and pies (epiphany galette). August 31th 2025495 K 25 20 min.
How to butter a dish or a mould easily
Often when making gratins, crumbles or other oven-cooked dishes, you will need to butter the dish or mould. To butter (or grease) means to rub inside the mould with a knob of butter to prevent the mixture sticking too much. Instead of putting a knob of butter in the dish and wiping with paper, here is a smart and quicker way. February 21th 2011156 K4.1 1 min.
New leavened bread
This new recipe for leavened bread is simple and delicious, but needs rather long resting times. If you'd like more more information about making your own bread, look at this dedicated page. December 30th 2019935 K 34.3 7 hours
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-03-08)
Note: We'll never share your e-mail address with anyone else.
Follow this recipe (as 14 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.
The 2 comments already posted on this recipe