'Alien' vegetable - cabbage romanesko, and how to cook it properly

Cabbage romanesko is a subspecies of cauliflower, such an exotic hybrid was the result of crossing cauliflower and broccoli. This vegetable is bred by breeders in Italy. On the international market, it appeared not so long ago in 1990.

This vegetable-annual looks like a pyramid with dense inflorescences almost like a cauliflower, only the color palette is different - pale green. The principle of growing romanesko is identical to the principle of agronomy of cauliflower. To get an early vegetable, you need to use a seedling method.

Approximately 10 days after planting seeds, cabbage should be fertilized, and complex raw materials used for feeding. Water as necessary. Nutritional value of this selection is very high.

Nowadays, cabbage romanesko is very popular with cooks, it is added to salads, casseroles, vegetable stew and hot dishes. In Germany, this subspecies is called cauliflower, in England - romanesque broccoli, and in France - simple cabbage.

Many ignorant people consider the vegetable to be "alien" and inedible, although this is completely wrong. Appearance of his, of course, unusual, but the taste and benefit at altitude. It contains several times more mineral salts, zinc, carotene and vitamin C and much less fiber, this indicates that romanesko can be given even to small children and people who watch weight.

It should be noted that this vegetable is easily absorbed by the body and contains only 25 kcal. Cauliflower romanesco is an excellent assistant in the fight against excess weight and gastrointestinal diseases. In many countries, separate dishes are prepared from this cabbage. It is a tasty and useful product.

Cabbage romanesco - recipes

Salad with romanesco and cheese

For 1 kg of cabbage you will need:

• 2 eggs;
  Any cheese about 200 gr (better than solid varieties);
  Potatoes 2 pcs;
• Red pepper and Bulgarian 1 pc;
• garlic;
• ground black pepper;
• salt;
• Onion head;
• Cream 50 g;
• Natural yoghurt 20 gr;
• Vegetable oil 30 g;
• Wine vinegar 30 g and horseradish teaspoon.

Preparation

Cut cabbage into inflorescences. Cut the peduncle into small mugs and dip into boiled water for 3 minutes. Then add the inflorescences and leave to cook for 5 minutes. After the time has expired, chop the cabbage.

Cut onion and pepper into cubes or straws and mix with cabbage. Eggs boil hard, cut each testicle into 4 parts, cheese should be rubbed on a large grater, these ingredients should be put in a salad.

Pre-cooked potatoes grate, add garlic, vinegar, butter, cream and yogurt to it. The resulting sauce to fill our cabbage salad and leave for 15 minutes.

Salad "Al Dente" from the romanesque

Composition:

• Inflorescence 10 pcs .;
• Lemon peel;
• walnuts;
• salt pepper;
• olive oil;
• lemon juice;
• garlic.

Inflorescence thoroughly rinse and cut into plates, then dip into lemon juice. Nuts mash, add the garlic and season with olive oil. Inflorescences put in a colander and letting drain the juice, then gently lay on the dish and pour with nut sauce.

At the top of the salad sprinkle with lemon zest, you can decorate with greens or a slice of lemon. Cabbage romanesco is impregnated with lemon juice and acquires a very piquant taste. This salad will suit any garnish and will be an ornament of any table.

Creamy cream soup with romanesque

Ingredients:

• cabbage;
• Cherry tomatoes;
• Cream 22%;
• Green peas ;
• mozzarella cheese;
• Salt, garlic, pepper;
• greenery.

All these vegetables boil (except cherry), salt, pepper, add garlic, greens, this mass to beat in a blender. Soup-puree is ready, served with cheese and tomatoes.

Cabbage romanesco does not lose useful properties even after heat treatment. From it make different sauces for Italian pastes and casseroles. In a word - a universal vegetable for all occasions. Also cabbage can be eaten raw, baked, boiled and fried. You can experiment with any vegetables and even fruits - it goes well with apples and lemon.