Dorothy FarrarRoman dialect
The Romanesco is a popular form of cauliflower . The biggest difference, however, is the green color. From a visual point of view alone, it is an eye-catcher, because the pointed flower buds that have grown together look very decorative.
Here’s what you should know about Romanesco
A variety of green cauliflower, the Romanesco comes from a cross between wild cauliflower and broccoli . Home is the Mediterranean. About 60 percent of the Romanescos sold in Germany come from Spanish and Italian cultivation, but some of the vegetables are also grown in this country. Outdoor Romanesco is available from German cultivation from May to October.
The vegetable belongs to the cruciferous family. Despite its similarity to broccoli, it is more closely related to cauliflower. The Romanesco consists of small green “cones”, the structure is reminiscent of minaret towers. Due to the pointed florets and the beautiful green or violet color, the Romanesco is very popular as a decoration.
But the vegetable not only impresses with its beautiful appearance, but also with its fine and spicy taste. Romanesco is more aromatic than cauliflower, but at the same time has a less obtrusive taste. However, it should be taken into account that the longer the Romanesco is cooked, the more the cabbage flavor develops.
importance to health
With Romanesco, the motto compared to cauliflower is: more color and more valuable nutrients. For example, the vegetable has an up to 80 percent higher content of the important provitamin A. This is used to preserve eyesight, promote cell growth and support the immune system . Romanesco also contains much more vitamin C and carotene.
Thanks to the high vitamin C content, the vegetables support the body’s own defences. The potassium contained in the Romanesco, together with the sodium and chlorine, regulates the water balance. In addition, blood pressure and heartbeat are controlled and potassium also plays a very important role in the transmission of nerve impulses and in energy metabolism.
The phosphorus it contains is largely stored in the bone tissue together with the calcium , where it is primarily responsible for the resilience and stability of the bones and teeth . Phosphorus is also involved in numerous metabolic processes, so the functions are very diverse.
Brassicas like Romanesco can reduce the effects of the carcinogenic substances found in food. The contained vitamins, minerals and secondary plant substances have a detoxifying effect on the liver .
Due to the delicate cell structure, the vegetable is easy to digest and also ideal for light and diet dishes. The Romanesco contains only a few calories and hardly any fat, so it is also very suitable for figure-conscious people.
Ingredients & nutritional values
Romanesco contains many valuable ingredients, such as provitamin A, vitamins B1, B2, B6, lots of vitamin C, K and niacin. In addition, pantothenic acid, zinc, potassium, phosphorus and sulfur are found in significant amounts in vegetables.
| Calories and nutrients (per 100g) | ||
| kilocalories/kilojoules | 92 kcal/ 22 kj | |
| protein | 2,4 g | |
| carbohydrates | 2,3 g | |
| Fett | 0,3 g | |
| fiber | 2,9 g | |
| Vitamin C | 69 mg | |
intolerances
Cabbage vegetables such as Romanesco are generally very healthy, but many people suffer from flatulence after eating them . This can be alleviated by adding fennel , cumin , or grated ginger .
There are also hardly any intestinal gases if the Romanesco is placed in the freezer for a day and only then used for cooking. In general, however, the Romanesco is one of the well-tolerated cabbage plants.
Shopping and kitchen tips
When buying Romanesco, attention should be paid to quality. The outer bracts play an important role here. They should be green and crisp. If they already look a bit wilted or yellow, the Romanesco should not be selected. If it is overlaid, it tastes musty and has also lost most of its nutrients.
The sooner the Romanesco is consumed, the better it tastes and the higher the nutrient content. It can be stored in the vegetable drawer of the refrigerator for up to four days. However, the bracts should remain on, as they serve as a natural protection against freshness.
To prepare, first remove the base of the stem and the outer leaves with a knife. The cabbage is then washed under running water, drained and cut into florets for further use. Of course, the Romanesco can also be cooked whole.
preparation tips
Romanesco can be prepared in a variety of ways, such as boiled, braised, fried or au gratin. It can be used in a casserole, as a vegetable side dish, in a soup or raw in a salad. The leaves are rich in vitamins and potassium and are also a suitable vegetable, for example in a soup.
The stalk cooks faster if it is scratched in a criss-cross pattern beforehand. The smell of cabbage that comes from cooking can be reduced by adding a few drops of lemon juice to the cooking water.
Romanesco tastes delicious with a hollandaise sauce, freshly ground nutmeg and toasted breadcrumbs. In principle, all recipes that also use cauliflower can be prepared with the Romanesco.
Hello and welcome to my Health Guide & Encyclopedia! My name is Dorothy Farrar, and I'm the founder and main author of this platform.
My passion for health and wellness started at a young age when I became interested in the connection between the food we eat and the way we feel. This fascination led me to study nutrition and dietetics in college, where I learned about the importance of a balanced diet and the impact of various nutrients on the body.