Servings:4
The nutty notes of this otherwise mild vegetable are accentuated by the spicy flavors in the mustard glaze.
betway电子竞技俱乐部
- 1 Tbs. plus 1 tsp. English mustard
- 1 Tbs. olive oil
- Kosher salt and freshly ground black pepper
- 1 lb. head romanesco
- 1/4 tsp. chopped fresh thyme
- Extra-virgin olive oil
- Flaky sea salt
Nutritional Information
- Calories (kcal) : 110
- Fat Calories (kcal): 70
- Fat (g): 8
- Saturated Fat (g): 1
- Polyunsaturated Fat (g): 1
- Monounsaturated Fat (g): 6
- Cholesterol (mg): 0
- Sodium (mg): 560
- Carbohydrates (g): 7
- Fiber (g): 3
- Sugar (g): 3
- Protein (g): 3
Preparation
- Position a rack in the center of the oven and heat to 350°F.
- In a small bowl, combine the mustard, olive oil, 1/4 tsp. salt, and 1/8 tsp. pepper.
- Trim the bottom of the romanesco so that it sits flat, and remove the tough center core from the stem, leaving the head intact. Place in an 8×8-inch baking dish.
- Brush the mustard mixture over the surface of the romanesco, and sprinkle with the thyme. Add 1 cup of water to the bottom of the baking dish, and bake until tender and the tips are deeply browned, about 1 hour, loosely tenting with aluminum foil about halfway through roasting. Quarter the romanesco, drizzle with extra-virgin olive oil, and serve with sea salt to taste.
Reviews
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Reviews (1 review)
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Debo1951| 03/25/2018Pure genius! In recent years, I've tried many improvisations with romanesco and had little success. This recipe works magic on it with almost no effort (and almost no ingredients!). I didn't think 1/4 teaspoon of thyme would be enough, but it was.
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