Romanesco Broccoli with Couscous, Mushrooms, and Asparagus Recipe | Samsung Food App
What is the best way to cook and serve Romanesco Broccoli? How to protect its color and shape? How to bring out its nutty flavor and crunchy texture? My answer is blanching Romanesco in salty water...
Ingredients
- 1 head Romanesco Broccoli
- 1/2 cup Israeli couscous, ptitim
- 12 spears asparagus (medium thick)
- 1 pack beech mushrooms
- 3 tbsp pesto (ramps or wild garlic)
- 1 tbsp avocado oil
- 1 tbsp walnut oil
- 1/4 tsp black pepper (freshly ground)
- 1 tsp kosher salt (adjust to your taste)
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