Sous Vide Romanesco Broccoli with Butter and Nutmeg

Tender Romanesco broccoli infused with rich butter and a hint of nutmeg, bringing out its natural sweetness and delicate texture.

Tip: Serve as a side dish with roasted meat or grilled fish for a refined touch.

Preparation Time: 10 minutes
Cooking Time: 1 hour

Ingredients

Romanesco Broccoli:

• 700 g Romanesco broccoli (cleaned, approx. 450 g remaining)
• 20 g salted butter, cubed
• 1 pinch nutmeg

Equipment

Sous-vide stick
Vacuum sealer & bags
Sauté pan

Preparation Method

Sous Vide Romanesco Broccoli

• Cut the Romanesco into small florets, wash thoroughly, and dry well.
• Blanch briefly in salted water, then transfer immediately to ice water to preserve color and texture.
• Arrange the florets evenly in a heatproof vacuum bag. Sprinkle with nutmeg, add the butter, and distribute evenly.
• Vacuum seal the bag and cook sous vide at 80°C for 60 minutes.

Finishing & Serving

• After cooking, cool the bag in ice water if not serving immediately.
• To serve, reheat the Romanesco in the bag, then lightly sauté the florets in a pan for added flavor.

Pro Tip: Sous vide cooking ensures perfectly tender Romanesco while preserving its vibrant color and nutty flavor.

This recipe is brought to you by Andreas Miessmer.