John Myers
Ingredients for 2 servings:
- ½ head of Romanesco, approx. 350 g
- 1 medium-sized potato(s), approx. 100 g
- 1 shallot(s)
- 1 garlic clove(s)
- Salt
- 2 tbsp crème fraîche
- pepper, nutmeg
- possibly almond flakes, roasted or sunflower or pumpkin seeds
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes
Clean and wash the Romanesco stalks, divide them into florets, and slice the stems. Peel, wash, and dice the potatoes. Peel and dice the shallot. Peel the garlic clove. Cook the vegetables in a little salted water for about 10 minutes. Drain, reserving the stock. Remove the garlic clove and set aside a few Romanesco florets for garnish, if desired. Purée the remaining vegetables with the crème fraîche. If the mixture isn’t smooth enough, add a little vegetable stock. Season the purée with salt, pepper, and nutmeg. Serve with the whole florets and sprinkled with almonds or seeds, if desired. Serve with meat, fish, or, for a vegetarian dish, with hard-boiled or poached eggs.
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