Sous Vide Romanesco

What you need:

  • 1 head romanesco, about 1½ pounds, broken down into florettes

  • 2 tablespoon extra virgin olive oil

  • Salt and freshly ground black pepper to taste

  • 3 sprigs of thyme


  1. Preheat your sous vide water bath to 85ºC (185ºF).

  2. Place the romanesco florettes, 1 tablespoon olive oil, salt, pepper, and thyme sprigs into a 1-gallon freezer-safe zip bag, tossing to coat the romanesco. Seal the romanesco using the water displacement method.

  3. Lower the bagged romanesco into the water bath and cook for 30 minutes.

  4. Remove the bag from the water bath, and transfer the romanesco to a plate, discarding the thyme sprigs and any cooking liquid in the bag.

  5. Heat the remaining 1 tablespoon of olive oil in a cast iron skillet over medium high heat.

  6. Add the romanesco to the pan and sear, stirring occasionally, until the edges have browned, about 3-5 minutes.

  7. Transfer to a serving bowl and serve immediately.


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