Anyone have a recipe for this weird vegetable?

[Quantess]

It came from a local produce stand. I have never seen anything like it before. It's called Romanesque Broccoli.

[Bullwinkle925]

1. it is actually quite lovely . . .

steam it and pour on the seasonings? sautee it in olive oil?

[Chovexani]

2. I've never seen one of those before

I'd recommend roasting or sauteeing with garlic and olive oil. I've yet to find a green veggie that didn't taste fabulous when cooked that way.

[LynzM]

6. I'm with ya on that one

Though I prefer butter to olive oil. But gimme some bok choy like that, any day! :)

[Chovexani]

8. Yum!

Oh man, now I know what's for dinner. :)

[LynzM]

10. Hehe....

I just "met" bok choy last year, and I'm a certified addict now... :rofl:

[QMPMom]

3. Yikes! I don't know if that is pretty or scary.

Is that really a vegetable or a photoshop?

[Quantess]

12. It's real!

Mine looks just like it.

[stuntcat]

4. wow it's beautiful!

Too pretty to eat maybe. .. I bet it would be good just steamed. I SUCK at cooking though, so that's about as creative as I ever get. Some steam and some spices is all I'd do.

[rug]

5. It looks like the Andromeda Strain.

[Gormy Cuss]

7. Cook it the same way you'd make broccoli or cauliflower. n/t

[The Velveteen Ocelot]

9. Kewl! Fibonacci spirals!

Totally fractal!

[ironflange]

14. Fractal-licious!

[RushIsRot]

11. It looks too beautiful to eat, but I'd certainly try! Nature never fails

to amaze me.

[Quantess]

13. I'm eating it right now. It tastes a little like cauliflower, and a little like broccoli.

I decided to make a soup, similar to a ceram of cauliflower or cream of broccoli. But right now I'm dipping some pieces in ranch dressing. Pretty tasty!

[laylah]

21. It is also tasty made into

a slaw http://www.eggheadforum.com/recipes/newRecipes/sides0114.htm Enjoy!

[yellowdogintexas]

26. I think that is actually a hybrid of brocolli and cauliflower, called Brociflower

normally it does not have a pointy head though. The ones sold around here have the full round head of cauliflower but the green color


and while we are on the subject, has anyone seen the totally mutant ORANGE cauliflower? Pretty weird looking.

[eppur_se_muova]

15. Steamed sounds good.

Fixing Fractal Food

Romanesco is excellent raw, enhancing both the appearance and taste of an assiette de crudités. It's crunchier than cauliflower and not as bland. It has a nutty taste (and looks kind of nutty too until you get used to it!) and doesn't have the chalky edge which some people dislike in broccoli. Any dip that's good with cauliflower and broccoli will go fine with Romanesco, but be sure to try it by itself—you may decide to forgo the dip. It would be absolutely ideal to serve raw Romanesco on a platter with an image of the Mandelbrot set!

Romanesco can be cooked using any method that's suitable for broccoli or cauliflower, and may be substituted in any recipe which calls for them. My personal favourite way to prepare it it to break off the “level 1” spirals (it's easier to do this with the ones at the base if you first cut them loose from the central stem by running a short knife around it from the bottom), then steam them for between 15–25 minutes depending on how crunchy you like your vegetables. Steaming preserves far more of the vitamins in vegetables than boiling, and doesn't tend to reduce their colour to a uniform grey.

If you're counting calories, figure 34 (kilogram) calories (134 kilojoules) per 100 grams of Romanesco, almost precisely the same as broccoli and cauliflower; note that there are as many calories in a single pat of butter! Romanesco is rich in Vitamin C, folic acid, potassium, and fibre. A typical Romanesco weighs between 300 and 600 grams.

http://www.fourmilab.ch/images/Romanesco/

http://en.wikipedia.org/wiki/Fractal_broccoli

[alphafemale]

16. ArtiBrociflour?

:shrug:

Steam it.

If it's bitter add a cheese sauce.

[FloridaJudy]

17. Only if you'll tell me what to do with *this*

It's called a "Buddha Hand", though to me it looks more like the result of recombinant DNA experiments done on a lemon and a squid.

[Connonym]

18. ...

:scared:

[Arkansas Granny]

25. Be careful and don't get too close. That's looks like it would make

an excellent Halloween decoration.

[HughBeaumont]

19. That looks like a High Times centerfold.

Just sayin.

[unpossibles]

22. now that

I could give a good recipe for.

[TheCentepedeShoes]

20. Ask

Dennis:
:hide:

[Highway61]

23. Pretty much the same as broccoli

I love this soup...
Olive oil
1 leek, cleaned, root and dark green woody top removed, thinly sliced
2 garlic cloves, peeled and minced
1 medium onion, peeled and chopped
2 medium potatoes, cleaned, peeled of blemishes and chopped
1 pound broccoli, florets and stems, chopped into 1-inch chunks
A few sprigs fresh thyme (optional)
Chicken stock
½ teaspoon curry powder, or more to taste
Pinch cayenne
1 teaspoon salt
Black pepper to taste

Add enough olive oil to cover bottom surface of large soup pot and warm over medium heat. Add leek, garlic and onion, and stir, until onion is translucent.

Add potatoes and broccoli, then enough water or stock to barely cover vegetables. Add thyme, if using. Bring up to a boil, then reduce heat and cook at a simmer, until veggies are fork tender, about 20 minutes.

Remove thyme sprigs from pot and take pot off heat. With a handheld stick blender, puree soup directly in pot. Alternatively, puree in a blender or food processor, in batches.

Pass puree through a food mill, if you have one. Return puree to pot and season with salt, pepper and spices. Stir to combine. Simmer over low heat until ready to serve.
Garnish with toasted slices of crusted italian bread rubbed with garlic, then sliced into croutons yhen top with shreaded cheddar.

[EstimatedProphet]

24. What is that? A Fractal sprout?