Romanesco cidrée au gratin

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Romanesco cidrée au gratin
Recipe type: Side dish
 
Can be served on its own as a side dish or over brown rice or other grain of choice as a main course.
Ingredients
  • - One medium-large head of Romanesco, florets divided and stem chopped in ½ inch cubes.
  • - One medium yellow onion, diced
  • - A few ounces of fresh apple cider
  • - Olive oil
  • - Salt and pepper to taste
  • - Cheddar, Jack, Gruyere or other semi-soft cows' milk cheese, grated or thinly sliced.
Instructions
  1. Directions:
  2. - Preheat oven to 375 degrees F.
  3. - Steam Romanesco until al dente. If using the stem, give the stem pieces a brief head start.
  4. - Meanwhile, sautée onion in olive oil until aromatic and soft.
  5. - Remove Romanesco from the steamer, shake off excess moisture and add to the sautée pan, cooking together with the onions for a minute or two, just enough to let the flavors meld.
  6. - Add apple cider to the pan -- I used the delicious cider from Fruitwood Orchards -- and simmer until cider reduces by about half.
  7. - Transfer contents of pan to an oven safe casserole, top with cheese of your choice and bake in oven until cheese starts to bubble. I used Gruyere (that I already had on-hand) but the Cheddar or Jack from Hillacres Pride should work mighty fine.
  8. - Remove from oven and you're ready to enjoy.