The Romanesco

Save to my articles

Earlier this year, U.S. Vogue posed the question: “Are vegetables the new meat?” Veg is all the rage right now, it seems, and not just for the usual health-conscious, save-the-planet reasons – but because it tastes great And yet there is still a nagging sense that however imaginatively prepared, cabbage or kale will never inspire the same excitement as a juicy steak – that vegetables will always be doomed to play a Best Supporting role. Enter the Romanesco, a vegetable so visually arresting, it demands top billing. Somewhere between a broccoli and a cauliflower, its tightly packed lime-green florets are an example of phyllotaxis, a naturally occurring fractal pattern. Once only to be found in farmers’ markets, Romanesco’s popularity is growing fast, thanks in part to high profile advocates like Michelin-starred chef April Bloomfield. Anyone considering giving Romanesco a whirl would be well-advised to follow Bloomfield’s advice: “Pop it into a heavy bottomed pot with some fresh rosemary, salted anchovy and tomato, roast until tender and aromatic. Just perfect.”