Name: Romanesco, also called Roman cauliflower or Romanesco broccoli (Brassica oleracea var. botrytis) — a pale green, spiralling vegetable whose head is made of conical buds arranged in a self-repeating fractal pattern.
Description
Romanesco has been grown near Rome, Italy, since at least the 16th century, and is generally considered a type of cauliflower, though it looks and tastes like a cross between cauliflower and broccoli. Its spirals follow the Fibonacci sequence, which is why it appears often in mathematics and photography.
The flavour is mild, nutty and sweeter than cauliflower, with a slightly crunchy texture that stays firm when cooked. It can be used in all the ways cauliflower and broccoli are used.
Main nutrition value
Romanesco provides vitamin C, vitamin K, folate and fibre, and carotenoids, similar to cauliflower and broccoli.
How best to be consumed
Romanesco is best cooked briefly, to keep its shape and colour.
- Steam or blanch whole for 5 to 8 minutes, until just tender, and serve whole as a centrepiece.
- Roast florets with olive oil, garlic and chilli.
- Eat raw with dips or shaved into salads.
- Stir-fry or add to pasta and gratins.
- Store in the fridge and use within a week.
Overconsumption could cause…
Romanesco is safe and healthy in food amounts.
- Bloating and gas, since cruciferous vegetables contain raffinose and other fermentable carbohydrates.
- Possible effects on warfarin and similar blood-thinning medicines because of the high vitamin K content, so keep intake steady rather than avoiding them.
- Possible effects on thyroid function in people with an underactive thyroid or iodine deficiency if very large amounts are eaten raw, since brassicas contain goitrogens; normal cooked servings are fine.
- A sulphurous smell and soggy texture if overcooked.
Wikipedia — Romanesco broccoli, used for origin, naming and history: https://en.wikipedia.org/wiki/Romanesco_broccoli
Comments
No comments yet.
Log in to leave a comment.