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
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.
69 K4.3 50 min.
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.
79 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).
81 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.
154 K4.6 2 hours 45 min.
This recipe uses (among others)
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, Quartet of brassicas with cream , Pork chops with a duo of brassicas, ... See them all 4
White (spirit) vinegar
Like these other recipes: Provençal remoulade sauce, How to prepare broccoli, Caesar salad, How to prepare a lettuce, Mackerel Fillets in White Wine, ... See them all 18
Other recipes you may also like
Gingerbread
Maybe this recipe will bring back memories. February 21th 2011298 K4.2 1 hour 4 min.
Herb olive oil
This flavoured olive oil, easy to prepare, goes very well with Mediterranean cuisine: pizzas, pastas, pan bagnat, etc... February 21th 2011325 K3.8 25 min.
Almond cream
Light and delicious, it is used in a lot of desserts like tarts, cakes and pies (epiphany galette). August 31th 2025486 K 25 20 min.
French dressing (vinaigrette)
Here is a very simple recipe, but it could completely transform, maybe even transcend, your salad. July 7th 20111.07 M4.5 7 min.
Guacamole
For this typically Mexican recipe there are two main methods: smooth mashed avocado (made with a blender), or simple mashed avocado (made with a fork) with small pieces. And you can add, or not, finely diced tomato. You will find the first version (smooth) below. November 26th 2011320 K4.1 1 hour 25 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-11-30)
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