Summary

Ingredients

• 0.5 ½ head Romanesco, approx. 350 g
• 1 medium potato (s), approx. 00 g
• 1 shallot (s)
• 1 clove garlic
• salt
• 2 tablespoon crème fraîche
• Pepper, nutmeg
• possibly flaked almonds, roasted or sunflower or pumpkin seeds

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Instructions

1. Clean and wash the Romaneso, cut into florets, cut the stalk into slices. Peel, wash and dice the potatoes. Peel and dice shallot. Peel the garlic clove.
2. Cook the vegetables in a little salted water for about 10 minutes.
3. Drain, collect the broth. Remove the clove of garlic and, if you like, set aside a few Romanesco florets for the garnish. Puree the remaining vegetables together with the crème fraîche. If the mixture is not smooth enough, add some of the vegetable stock. Season the puree with salt, pepper and nutmeg.
4. Serve sprinkled with the whole florets and possibly almonds or seeds.
5. This goes well with meat, fish and, as a vegetarian meal, eggs, hard-boiled or poached.