Recipes

• 1 head Romanesco
• 1-2 onions or leeks, chopped
• olive oil
• 4 cups vegetable or chicken broth
• milk or heavy cream (optional)

Preparation

1. Heat a Dutch oven over medium heat. Add ~1 tablespoon olive oil and cook up onions until translucent.
2. Add florets and cook everything over medium heat for 3-5 minutes.
3. Add broth and cook another 20-30 minutes.
4. Cool slightly, then puree with immersion blender or process in batches in the blender.
5. Serve with milk or cream if desired. Season to taste with salt and pepper.