Romanesco Recipe #1 |
Romanesco Chesse |
Use your favourite cheeses in the sauce for this recipe. It's important that it has a good flavour, or it will taste bland against the romanesco.
We used Stilton and Cheddar, but you can use whatever you have in stock.
This is a delicious way of serving this amazing and unusual vegetable. |
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Ingredients |
Serves 4 as a side dish
1 whole romanesco (also works well with broccoli)
3/4 pint milk
1 heaped dessert spoon of cornflour
1/2 teaspoon mustard
1 bay leaf (dried)
150g cheese (e.g. Stilton, crumbled; Cheddar, grated; parmesan, grated)
salt & pepper to taste
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Method |
- Remove the outer leaves and the chunky stalk, as you would for cauliflower.
Break the points off into medium-sized florets.
- Cook until soft (up to 10 minutes for steaming, 5-8 minutes for boiling). Drain well when cooked and return to the pan, to keep warm.
- While the romanesco is cooking, make the cheese sauce:
- Warm the milk in a pan.
- Add the cornflour and whisk until combined.
- Add the bay leaf.
- Heat the sauce gently, stirring regularly, until thickened.
- Cook gently for another 2 minutes, then add the mustard. Mix well. Remove the bay leaf.
- Add the cheese and stir until melted.
- Taste the sauce and season with salt and pepper, if needed.
- You can either serve the romanesco on plates, with the sauce on top, or you can mix the sauce and the romanesco together.
- If desired, put the romanesco in an oven-proof dish and cover with the cheese sauce, plus a little extra grated cheese.
Grill under a pre-heated grill (medium-hot) for 5 minutes, until the cheese starts to bubble and brown.
Serve as a side dish or with potatoes or salad, as a light meal.
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Time From Cupboard-To-Table |
| 20 minutes |
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Notes & Variations |
| If you don't have a romanesco, simply substitute cauliflower. Or broccoli, steamed for 5-6 minutes, works well too. |
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