Romanesco with mustard sauce
The romanesco is a green cauliflower and one of the most fascinating looking vegetables because its fractal design.
- 3 tbs. olive oil
- 1 romanesco
- 1 leek, chopped
- 1 lemon, zested
- 110 milliliters soy cream
- 1 tbs. mustard (brown spicy variety)
- 1 tsp. cornstarch
- white pepper
- sugar or 1 tbs. corn syrup
- Heat the oil in a medium frying pan.
- Add most of the chopped leek ( the white part and some of the green but not all the way to the tough end parts) and saute until glassy.
- Save a couple of rings of the leek for garnishing.
- Steam the romanesco until al dente.
- Transfer the romanesco to a serving dish.
- In a small sauce pan, put the sauted leeks add the soy cream, salt, pepper, lemon zest and mustard.
- Add the corn starch before the mixture gets warm and stir well until the mixture becomes thick.
- Season additionally with a pinch of sugar or a spoonful of corn syrup.
- Optionally a splash of white wine is also nice.
- Garnish both the romanesco and the sauce with a few rings of the chopped leek.
- I serve the sauce along side the romanesco. People can help themselves. This tastes very nice served over quiona or millet.
I often break or cut the romenesco into smaller pieces, before cooking, rather than steaming it as a whole. It is easier for people to help themselves to individual smaller spirals, rather than trying to cut it at the table.
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