Beets Balsamico and Romanesco à l'Orange
March 30, 2015
This is THE time of year for fresh produce in North Central Florida. My CSA with The Family Garden farm provided me with 8 different fruits and vegetables this week - from earthy beets to fanciful romanesco. And I finally have the time and wherewithal to share a few recipes.
First you can find Beets Balsamico here - at our local Farm to School website. Beets prepared this way are beautitful, delicious and super-simple. I especially appreciate the technique of steaming them before cooling and peeling them. The delicious sauce enhanced the flavor and the color - although this week I had yellow beets in my share, and they work as well as the red.
But I also want to give you this nice recipe for romanesco. I had four of these in my refrigerator this week! It's still citrus season here, so I used a tart honey tangerine and one of the mild, sweet onions that are coming into season to make a simple sauce for the lightly steamed, fancy cauliflower cousin. Here's the recipe:
Romanesco a l'Orange
One head of romanesco (or cauliflower or broccoli), very lightly steamed
1/8 cup minced sweet onion
1/8 cup white wine or rice vinegar
1/4 teaspoon salt
1/8 cup fresh parsley
one tart orange, thinly sliced then cut into small triangular sections
1/4 cup olive oil
Mince onion and and mix with vinegar and salt. Allow to sit for 15 minutes to absorb vinegar and soften. Add parsley, Orange, and olive oil Let sit for at least 30 minutes. Pour over steamed romanesco and serve.
You can follow this conversation by subscribing to the comment feed for this post.