Nourish
This veggie will liven up your winter-weary plate
We love to pile our plates with fresh veggies all year round, but even we have to admit that by February, the selection can feel a little uninspiring. Don’t get us wrong—we love all those hearty root veggies and the old stand-bys broccoli and cauliflower—but we also crave something new to work into the rotation. That’s why we’re excited about our new favorite superstar veggie: Romanesco.
Tell me more!
This vivid green Italian heirloom has a similar nutritional profile to other brassicas like broccoli and cauliflower, with plenty of fiber, vitamin C, iron, and calcium. And it can help to lower your risk for stroke, heart disease, and some cancers. But it has an added bonus: Romanesco has a pleasantly fresh and nutty taste that makes it really shine on the dinner table. And the color! The fresh pop of bright green of Romanesco is so refreshing next to the beiges and browns of all those root veggies.
How do I choose it?
When shopping at your grocery store or farmer’s market, seek out bright heads of Romanesco that feel heavy for their size and are free from obvious discoloration. The heads are usually slightly smaller than conventional cauliflower. And be sure to show off the spiky florets to the kids—they’ll likely get a kick out of the fun shape.
Ok, now that I’ve bought it, what do I do with it?
Cook up this veggie just like you would broccoli or cauliflower. We like it simply chopped and sautéed in olive oil and garlic, tossed into a stir-fry, or pureed with chicken broth, white beans, and a squeeze of fresh lemon juice to make a satisfying soup. And of course, you can also trade it into your favorite broccoli recipes.
Any specific recipes to recommend?
Yes! Swap it out for broccoli in Lemony Roasted Broccoli and Chickpeas, slice it thinly and toss it with the rest of the ingredients in the Spring Broccoli Yogurt Salad, and add it raw or slightly steamed to our DIY Salad + Cilantro Balsamic Vinaigrette.
We love to pile our plates with fresh veggies all year round, but even we have to admit that by February, the selection can feel a little uninspiring. Don’t get us wrong—we love all those hearty root veggies and the old stand-bys broccoli and cauliflower—but we also crave something new to work into the rotation. That’s why we’re excited about our new favorite superstar veggie: Romanesco.
Tell me more!
This vivid green Italian heirloom has a similar nutritional profile to other brassicas like broccoli and cauliflower, with plenty of fiber, vitamin C, iron, and calcium. And it can help to lower your risk for stroke, heart disease, and some cancers. But it has an added bonus: Romanesco has a pleasantly fresh and nutty taste that makes it really shine on the dinner table. And the color! The fresh pop of bright green of Romanesco is so refreshing next to the beiges and browns of all those root veggies.
How do I choose it?
When shopping at your grocery store or farmer’s market, seek out bright heads of Romanesco that feel heavy for their size and are free from obvious discoloration. The heads are usually slightly smaller than conventional cauliflower. And be sure to show off the spiky florets to the kids—they’ll likely get a kick out of the fun shape.
Ok, now that I’ve bought it, what do I do with it?
Cook up this veggie just like you would broccoli or cauliflower. We like it simply chopped and sautéed in olive oil and garlic, tossed into a stir-fry, or pureed with chicken broth, white beans, and a squeeze of fresh lemon juice to make a satisfying soup. And of course, you can also trade it into your favorite broccoli recipes.
Any specific recipes to recommend?
Yes! Swap it out for broccoli in Lemony Roasted Broccoli and Chickpeas, slice it thinly and toss it with the rest of the ingredients in the Spring Broccoli Yogurt Salad, and add it raw or slightly steamed to our DIY Salad + Cilantro Balsamic Vinaigrette.
