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Romanesco with Garlic & Pine Nuts

Posted by Marie on Oct 24, 2014

This is the most interesting vegetable I have run across recently; its buds form a natural approximation of a fractal, so of course I had to buy it.  Steamed whole (how can you not, it looks like a work of art), drizzled with garlicky butter and olive oil and sprinkled with pine nuts...delicioso!

1 romanesco
1 Tbsp (15 ml) butter
1 Tbsp (15 ml) olive oil
1 large glove garlic, sliced paper thin
1/4 cup (60 ml) pine nuts
Big pinch of salt
Juice from half a lemon

Remove the leaves from the romanesco and trim the stem.  Place into a large pot that has about 1 in (2.5 cm) of boiling water in it.  Cover, reduce the heat so it is at a nice simmer and steam the romanesco until tender, about 10 minutes.

Meanwhile, heat the butter and oil in a small sauté pan over medium low heat.  Add the garlic, pine nuts and salt and cook gently until the garlic is tender and aromatic and the pine nuts are lightly browned, about 4 to 5 minutes.

Place the romanesco onto a serving plate, spoon the pine nut mixture over and around the romanesco, squeeze on the lemon juice and serve immediately.

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