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Romanesco, like its relatives, gets its broccoli and cauliflower frozen
Freeze the Romanesco
The proud relative of the cauliflower enjoys bathing in the sun, giving it a green color. Its tower-shaped florets are unmistakable and can be stored in the freezer for some time.
Romanesco, an Italian vegetable
The Italian has long established itself in our latitudes and is grown in Germany as soon as the temperatures are a little more pleasant. The Romanesco season begins at the end of May and lasts until October. When you buy the green cabbage, watch out for freshness. The vegetables should be firm and crisp, it must not have any brown spots. Romanesco is suitable as a raw food side dish with spicy dip or you cook it like cauliflower and pass it with delicious sauce as a side dish to meat dishes.
Durability of Romanesco
In the vegetable compartment of the refrigerator, the cabbage stays fresh for about two to three days, after which the nutrients evaporate, the taste becomes bland. So, if you have bought larger quantities of Romanesco, you should send the green roses into the cold sleep.
Freeze Romanesco
First clean the cabbage under running water and divide it into small florets. In order for the Romanesco to keep its beautiful green color in the freezer, blanch it as follows:
- Prepare a large pot of boiling water. Dip the florets in the hot water for a few minutes. Take the florets out and scare them off in ice water. Drain the Romanesco completely in a colander and allow to cool.
Now you can freeze the Romanesco in appropriate freezer cans in portions. Freezer bags are also suitable because they are easy to vacuum. If you want to take out the florets one at a time, you should first freeze the florets on a tray for a while and then put them in cans or bags. In the freezer, Italian turmeric kale lingers for at least eight to ten months. If you need a helping hand, you can continue processing the cabbage without being thawed.