|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.
- – One medium-large head of Romanesco, florets divided and stem chopped in 1/2 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.
- – Preheat oven to 375 degrees F.
- – Steam Romanesco until al dente. If using the stem, give the stem pieces a brief head start.
- – Meanwhile, sautée onion in olive oil until aromatic and soft.
- – 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.
- – Add apple cider to the pan — I used the delicious cider from Fruitwood Orchards — and simmer until cider reduces by about half.
- – 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.
- – Remove from oven and you’re ready to enjoy.