Cookbook:Broccoflower
| Broccoflower | |
|---|---|
 | |
| Category | Vegetables |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients
Broccoflower refers to two cultivated varieties of Brassica oleracea.
Characteristics
editThe first variety of broccoflower resembles a traditional cauliflower, but with light green flesh.[1] The second variety is known as romanesco broccoli, and it has a bright yellow-green appearance with spiky florets growing in fractal patterns.[1] Both taste more like cauliflower than broccoli.
Selection and storage
editWhen selecting broccoflower, go for heads that are bright, firm and not soft or wilted, and dense.[2] Avoid those with discoloration or slimy spots. Do not wash before storing in the fridge[2]—they should keep for at least a week, and perhaps longer.
Use
editBroccoflower is prepared much the same as cauliflower and broccoli, served raw, roasted, steamed, and boiled. Like them, overcooking broccoflower can quickly make it turn dull and mushy.[3]
Recipes
editReferences
edit- ↑ a b McLeod, Jaime (2009-10-26). "What the Heck Is a Broccoflower?". Farmers' Almanac - Plan Your Day. Grow Your Life. Retrieved 2024-01-14.
- ↑ a b Nast, Condé (2015-10-14). "Romanesco: Cooler Than Broccoli, Maybe Even More Delicious". Bon Appétit. Retrieved 2024-01-14.
- ↑ "What Is Romanesco? How Do You Cook It?". Allrecipes. Retrieved 2024-01-14.