Romanesco Broccoli with White Beans

There were no Brussels sprouts at the Aptos Farmers’ Market today, so I had to make do with another favorite veggie: Romanesco broccoli. It’s kind of a cross between broccoli and cauliflower with beautiful, light green spires. Romanesco is milder and less bitter than broccoli and has an almost creamy texture. I thought that texture would blend well with white beans (another one of my favorites). I perked up the flavor a bit with crispy garlic slices and sun-dried tomatoes. This recipe would also work well with those Brussels sprouts I was craving or regular broccoli.

Ingredients:

1 head                   Romanesco Broccoli–cut into florets

4 each                   Sun-Dried Tomatoes

2 Tblspns            Olive Oil

4 cloves              Garlic–thinly sliced

1 can                    White Beans–drained and rinsed

to taste               Salt & Pepper

Soak sun-dried tomatoes in hot water for 20-30 minutes. Drain and julienne. Bring a pot of salted water to a boil. Add Romanesco and return to a boil. Cook for 2 minutes, then drain and run under cold water. Heat oil in a saute pan over medium heat until oil shimmers. Add garlic slices and saute until lightly browned. Remove garlic with a slotted spoon and set aside.

Add tomatoes to the pan and stir and saute for a minute. Add Romanesco and cook and stir for another 2 minutes. Add beans and season with salt and pepper. Stir and cook for another 2 minutes. Add garlic slices and serve immediately.

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Posted on November 24, 2012, in farmers market, food, recipes, veggies and tagged , , . Bookmark the permalink. 3 Comments.

  1. Sounds very tasty….suggestions for an alternative ‘crispy’ addition to the garlic?

  2. How about crunchy? Toasted pine nuts or pecans might be nice.

  3. I love your new blog! You may have inspired me to make this dish! Talk soon!

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