1,560 easy and fully explained recipes, with +66K photos and 78 videos

How to prepare romanesco

Name: How to prepare romanesco
Prep time: 25 min
Cook time: 3 min
Total time: 28 min
Yield: 1 romanesco
Cuisine: French
Ingredients: 1 romanesco; 1 tablespoon white (spirit) vinegar

Here is how to take a whole romanesco and end up with small pieces ready to use in a recipe.

701 K 2× 3.5/5 (251 reviews)

30 min.

Easy

4.00 €

1 romanesco

2 Ingredients

Last modified on: January 17^th 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.

When should you start or finish this recipe?

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.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	150 RDI=60 %	100 RDI=9 %	0	980 RDI=50 %	4,110 RDI: 50 %
Per 100 g	20 RDI=8 %	10 RDI=1 %	0	140 RDI=7 %	570 RDI: 7 %

Possible allergens in this recipe: Sulfites

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.
72 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.
81 K4.1 40 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.

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.

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, Quartet of brassicas with cream , Pork chops with a duo of brassicas, Veal Chop With Assortment of Vegetables, ... See them all 4

White (spirit) vinegar

Like these other recipes: Poached eggs, Beurre blanc sauce, Puff or flaky pastry (pâte feuilletée), Caesar salad, Cervelle de Canut, ... See them all 18

Other recipes you may also like

Vol-au-vent cases

Vol-au-vents, whether large or bite-sized, need a special pastry case that is hollow to take the filling. Here is how to prepare these delicate cases using puff pastry.

October 16^th 2013345 K4.1 45 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 15^th 20182.86 M 23.4 40 min.

Vol-au-vent

The classic vol-au-vent of French cuisine consists of a very light puff pastry case (supposedly so light that it could fly off in the lightest puff of wind) with a cream-based filling. There are many different recipes for fillings. This version uses bacon, chicken, mushrooms and leeks.

October 20^th 2013166 K4.3 1 hour 25 min.

Stuffed cabbage leaves

The French classic "chou farci" is made with large green cabbage leaves which are blanched before being rolled into parcels around a sausage meat and cheese filling, then baked in the oven.

February 1^st 2015265 K5 1 hour 25 min.

Green parsley tahini sauce

This greeen sauce with tahini and parsley is an excellent accompaniment for lots of vegetables (raw or cooked) and also goes well with poultry.

April 8^th 202066 K 9 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.

The 2 comments already posted on this recipe

You're right, but actually there is only one on the site, it's Quartet of brassicas with cream.
Posted by jh january 16^th 2013 at 09:43 n° 2
It may have helped to have suggested some recipes in which to use the romanesco
Posted by runtonboy january 16^th 2013 at 09:12 n° 1

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.