This is the perfect time to try out a variety of fresh ingredients. Make everything from fruits to vegetables, roasts, stir fries, curries and share the deliciousness with your friends and family.
If you are looking for a healthy addition to your dinner table, we have a suggestion: Romanesco Broccoli. Chef Vicky Ratnani used Instagram to share many ways in which this versatile vegetable can be used. Look here:
The understated green, also known as “Romanesco cauliflower, broccoli romanesco, romanesco broccoli, or simply romanesco,” is the bud of this type of edible flower. Wild cabbage.The chef explained the origin of this powerpack vegetable, saying, “First recorded in Italy in the 16th century, the color is Chartreuse, which naturally has a fractal-like shape.”
This vegetable can be compared to traditional cauliflower in terms of taste. However, it has a firm texture and a delicate nutty flavor.
To reproduce the taste, the chef suggested imagining a combination of cauliflower and walnuts. A balance of smooth, nutty taste. “Think cauliflower and walnuts or chestnuts together.”
Romanesco is a rich source of vitamin C, vitamin K, dietary fiber, and carotenoids, making it a healthy additive to the diet. This vegetable can be enjoyed as a “main course vegetable side dish of roasted or grilled meat or chicken” during the cooler months.
Due to the delicate taste of Romanesco, it is important to cook gently to maintain maximum flavor. To further enhance the taste of Romanesco, we recommend using freshly cracked black pepper and a small amount of lemon. The chef cooks it and seasons it with “a little garlic, pepper, pepper, lemon”.
The addition of Romanesco has the potential to become a game changer. Rich in essential vitamins and fiber, roasted, roasted, fried, tell us what you like!
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