Cookbook:Broccoflower
| Broccoflower | |
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| Category | Vegetables |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients
Broccoflower refers to two cultivated varieties of Brassica oleracea.
Characteristics
[edit | edit source]The 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
[edit | edit source]When 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
[edit | edit source]Broccoflower 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
[edit | edit source]References
[edit | edit source]- ↑ 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.