Romanesco Broccoli, Cauliflower, and Brussels Sprouts with Mustard-Caper Butter

Romanesco Broccoli

Assuming the weather holds, there are two more Saturday Farmers’ Markets this year in Anchorage: October 10 and October 17. Last week the tables were well-stocked with a wide array of vegetables; our purchases included lime-green Romanesco broccoli, yellow cauliflower, and a fresh-cut stalk of Brussels sprouts.

These vegetables, combined with a simple Mustard-Caper Butter, are absolutely delicious on their own, or served with grilled meat, poultry, or sausages. I rarely cook with butter, but do so here because it just tastes so damn good. Quick – head to your nearest farmers’ market for the ingredients!

Be sure to check out the recipes mentioned in this post:

 

11 Responses to Romanesco Broccoli, Cauliflower, and Brussels Sprouts with Mustard-Caper Butter

  1. FoodJunkie says:

    Welcome back! I like the way you have made vegetables that are usually hated by people, sound even remotely alluring. I actually love all of them even just boiled with a bit of olive oil and lemon, but butter and mustard always bring a special oomph.

  2. Mediterranean kiwi says:

    when i was growing up in nz, this was my favorite vegetale combination along with carrots – lovely caper sauce, i need to bookmark this

  3. I welcome your return! You have been sorely missed! Jo summed it up pretty well by saying you make vegetables that people hate, so inviting. The mustard and caper combo is brilliant…I jsut used it in some psaro keftedes made out of salmon.

  4. Welcome back!!

    Your latest recipe looks so yummie,…

  5. My eyes always light up on those rare occasions when my market carries baby Romanesco. I'm doubly delighted to see you back, Laurie!

    Thanks so much for this fabulous WHB recipe!

  6. History of Greek Food says:

    I am so glad you are back! I've missed your blogging ;D

  7. terrific to 'see' ya again!!
    has been a long, unflavoured time w/out you:)
    cs

  8. Thanks all!

  9. Hi Laurie! Welcome back from our fair land! I really like the sound of this butter with mustard and capers. I have never tried romanesco broccoli before, although I have seen it in the market.

  10. Bijoux, you of all people (design queen) need to cook with Romanesco broccoli if for no other reason than to study its amazing design. It is one of the most beautiful veggies in existence.

  11. Laurie: I went to the farmer's market today and all they had was the mainstream broccoli. I will keep looking 🙂

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