Tag Archives: Romanesco

Baked Potatoes Loaded with Cheesy Romanesco

Baked Potatoes Loaded with Cheesy Romanesco

Stuffing a baked potato is a great way to turn a potato into a meal, but an easier way is to simply split the potato and top, or load, the potato with a cheesy vegetable sauce. Here I have used the broccoli-like vegetable, Romanesco, but broccoli or cauliflower can also be used.

Romanesco

Romanesco

Find out more about Romanesco in this previous post.

Baked Potatoes Loaded with Cheesy Romanesco

This is a satisfying vegetable meal that needs nothing else, but you might like to serve a salad of mixed leaves or grilled bacon on the side.

Serves 4

4 large potatoes
sea salt and freshly ground black pepper
1 head (about 300g) broccoli, divided into small florets
chopped fresh parsley
CAMEMBERT SAUCE
1 small onion, diced
30g butter
2 tbsp plain flour
1 cup milk
1 tbsp wholegrain mustard
100g Camembert cheese, cubed

1              Preheat oven to 200°C.

2              Wash potatoes, but do not peel, dry with paper towels.  Pierce with a fork in several places and grind over salt. Place
potatoes on a baking tray and cook, turning over halfway through, for 45-60 minutes or until tender and cooked through.

3              Meanwhile, steam or microwave Romanesco until tender. Drain and set aside.

4              For the sauce, place onion with butter in a saucepan over a medium heat, cover and cook, stirring occasionally, for 8-10 minutes or until soft and translucent. Gradually stir in flour, then constantly stirring, add milk and continue cooking and stirring constantly until sauce boils and thickens. Remove pan from heat, add mustard and Camembert and stir until Camembert melts and sauce is smooth. Season to taste with salt and black pepper, add cooked Romanesco and mix to combine.

5              To serve, split potatoes, top with sauce and scatter with parsley.

So tell me, have you come across Romanesco?

Where did the ingredients for this dish come from:
Potatoes, onion, Romanesco: Krismaw Gardens – Hastings; Milk, cheese: Origin Earth – Havelock North; Store Cupboard
Ingredients:
butter, flour, wholegrain mustard salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other recipes using Romanesco you might like to try:

Romanesco with Lemon Dijon Dressing

Romanesco with Lemon Dijon Dressing

Pan-roasted Romanesco & Potatoes with Anchovies & Garlic

Pan-roasted Romanesco & Potatoes with Anchovies & Garlic

 

Pan-roasted Romanesco & Potatoes with Anchovies & Garlic

Pan-roasted Romanesco 008aThis dish came about because I had a Romanesco in the fridge which I hadn’t used and it was looking a little past its best – all my own fault, having been seduced by other produce in the market.

You may remember, I used Romanesco a few weeks ago and while it is late in the season the ones in the market still looked good when I purchased this one and I wasn’t now going to let it go to waste.

This dish does rather destroy the unique shape of the florets, but at least it recuses a less than perfect vegetable and it is mighty
delicious.

Pan-roasted Romanesco & Potatoes with Anchovies & Garlic

This recipe would also work well with cauliflower or broccoli.

The easiest way to mash the anchovies and garlic is to place them
together on a board, chop them finely, then using the tip of heavy knife mash them – in much the same way as would crush garlic.

Serves 4

1 whole Romanesco, cut into florets
500g potatoes, scrubbed – no need to peel
½ cup Panko breadcrumbs
sea salt and freshly ground black pepper
olive oil
4 anchovy filets
2 cloves garlic
pinch Ocrona Chipotle Flake or dried red chilli flakes, or to taste
½ cup finely grated Hohepa Vintage Cheddar or parmesan cheese

1              Boil, steam or microwave Romanesco until tender. Drain well.

2              Boil, steam or microwave potatoes until just tender. Drain well and cut into 1cm cubes.

3              Preheat oven to 150°C. Place breadcrumbs in bowl, add a grind of salt and pepper and 1 tbsp olive oil and toss to combine. Transfer to baking tray, spread out evenly and toast for 10-15 minutes or until crispy. Remove and set aside.

4              Mash anchovy fillets and garlic to form a paste. Transfer to a small bowl, add chipotle flake and 2 tbsp olive oil and whisk to
combine. Set aside.

5              Place cooked Romanesco, potatoes and ¼-½ cup olive oil in a large frying pan over a medium-high heat and cook, stirring
occasionally, for 15-20 minutes or until both Romanesco and
potatoes are browned. Resist stirring too often, so that the
vegetables have the opportunity to brown.

6              Drizzle anchovy and garlic dressing over vegetables and toss to combine. Serve scattered with toasted breadcrumbs and grated cheese.

Happy cooking and eating.

Recipe by Rachel Blackmore

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For more information about Romanesco and another recipe you might like to try:

Romanesco with Lemon Dijon Dressing

Romanesco with Lemon Dijon Dressing

 

Romanesco with Lemon Dijon Dressing

Lemon Dijon Romanesco 016aRomanesco is an unusual looking vegetable, which you can see is
related to cauliflower and broccoli and with its bright green lime
colour and florets that like tiny pine cones is an interesting addition to the dinner plate.

Romanesco 002aRomanesco along with a related vegetable broccoflower is the sort of treasure you find at Farmers’ Markets and I got mine last
weekend at the Napier Urban Food Market from Krismaw Gardens.

Romeansco sometimes called Romeansco broccoli or Roman
Cauliflower is believed to be the result of selective breeding by
Italian farmers in the 16th century.

Romeansco has a similar flavour to cauliflower, but is a bit earthier and nuttier. It is delicious eaten raw, lightly steamed or sauté, but however you decide to use it leave the florets so that you can see their unusual formation – it is sure to be a talking point at the dinner table.

Romanesco with Lemon Dijon Dressing

This dressing is also delicious on cauliflower or broccoli.

Serves 4-6 as a side dish

1 head Romanesco, cut into small florets
¼ cup melted butter
1 tsp Dijon mustard
1 tbsp lemon juice
sea salt and freshly ground black pepper

1              Boil, steam, or microwave romanesco until just tender.

2              Meanwhile, place butter, mustard and lemon juice in a small bowl and whisk to cmbine.

3              Place romanesco in a serving bowl or on serving platter, pour over butter mixture and season with a good grind of salt and black pepper.

Happy cooking and eating.

Recipe by Rachel Blackmore

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