Romanesco Broccoli-Mushroom Casserole

In this recipe we highlight Romanesco Broccoli, that poster-child for garden fractals and the Fibonacci Sequence.   The original recipe, found in Maryana Vollstedt’s 1999 The Big Book of Casseroles, is among the most tasty broccoli dishes we’ve ever tried (like almost everything she has included in her cookbooks).  By swapping out Romanesco for normal broccoli we have moved the flavor profile ever so slightly towards the sweet-starchiness of cauliflower.  It is important to use white cheddar in the sauce to allow light-green color of the Romanesco to come through. Remember that you can also make this casserole the traditional way by using regular broccoli and orange cheddar.

5 cups Romanesco broccoli florets
3 tablespoons butter
2 cups sliced mushrooms
¼ cup flour
2 cups milk
2 tablespoons dry white wine
½ teaspoon Dijon mustard
½ teaspoon salt
¼ teaspoon freshly ground white pepper
1 cup grated extra-sharp white cheddar cheese
2 tablespoons grated parmesan
¼ cup slivered almonds, toasted until golden-brown
¼ cup bread crumbs

Preheat oven to 375º F.  Blanch Romaneso florets in boiling water until tender-crisp, about 4 minutes.  Drain and rinse under cold water and drain again.

Lightly oil a 2½ quart casserole and place into it the blanched broccoli.  Melt 1 tablespoon butter in a medium sized saucepan over medium heat.  Saute onions until just tender, about 5 minutes.  Place these into casserole.

Melt remaining butter and whisk in the flour.  Let the paste bubble and cook for 2 minutes, then whisk in the milk and wine, and continue whisking until the sauce thickens, about 2 minutes.  Stir in mustard, salt, pepper and cheeses and continue whisking until the cheese melts and the sauce becomes smooth.  Pour over the broccoli and mushrooms and gently mix all together.  Top with almonds and bread crumbs and bake uncovered until the sauce thickens, about 35-45 minutes.

Archive

Copyright Statement