Romanesco broccoli

Preparation time
10 minutes

Cooking time
60 minutes

Ingredients

• 700 grams Romanesco broccoli (cleaned, approximately 450 grams remain)
• 20 grams of salted butter cubes
• 1 pinch of nutmeg

Preparation method

Cut the Romanesco broccoli into small florets, clean them, wash them thoroughly and dry them well. Blanch them briefly in salted water and then shock them in ice water.

Place the vegetables side by side in a cooking-proof bag, sprinkle the nutmeg over them, add the salted butter and spread everything evenly over the Romanesco broccoli.
Vacuum seal and cook the vegetables for 60 minutes at 80° C in the sous vide water bath.

Then shock it in ice water. To serve, reheat the broccoli in the bag and then lightly fry the florets in a pan.

This recipe is brought to you by Andreas Miessmer.