Let’s load up on antioxidants with the Romanesco broccoli and sun-dried tomatoes velouté in a pressure cooker.
Savory and delicate at the same time, this colorful and easy velouté is perfect for winter days, maybe accompanied by rustic and fragrant croutons.
Easy because you just need to cook the Romanesco broccoli with a potato, water, and onion, then blend everything well. Using the pressure cooker, the times are really short; in fact, the vegetables cook in 10′ (broccoli need more time than potatoes) and above all, the properties of the ingredients deteriorate much less than with traditional cooking.
The savory touch of the recipe is given by the sun-dried tomatoes, which, in addition to adding a splash of color, really give the dish a nice kick.
In short, this Romanesco broccoli and sun-dried tomato velouté is a good dish, and I’m sure you’ll love it too.
READ THE NOTES AND F.A.Q. AT THE END OF THE RECIPE.
OTHER INTERESTING RECIPES
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 2People
- Cooking methods: Pressure Cooker
- Cuisine: Vegetarian
- Seasonality: Fall, Winter
- Energy 94.34 (Kcal)
- Carbohydrates 19.60 (g) of which sugars 5.44 (g)
- Proteins 5.91 (g)
- Fat 0.79 (g) of which saturated 0.10 (g)of which unsaturated 0.19 (g)
- Fibers 5.51 (g)
- Sodium 184.86 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 potato (medium)
- 1.1 lbs Romanesco broccoli
- 1/2 white onion
- 2.1 cups water
- salt (to taste)
- sun-dried tomatoes (to taste)
Tools
- Immersion Blender
- Pressure Cooker
Steps
Separate the broccoli florets and wash thoroughly.
Place the onion, chopped potato, and broccoli florets into the pressure cooker. (No need to be precise, as it will all be blended).
Add the oil.
Pour in the water and turn on the heat. Put the lid on, bring the pressure cooker to pressure, and count 10′ from that moment. Depressurize and salt to taste.
Remove some florets for garnishing the dish and blend well directly in the pot.
Pour the Romanesco broccoli velouté into the dish and garnish with sun-dried tomatoes, the reserved florets, and pepper.
Notes:
– If you use sun-dried tomatoes from a jar (not in oil), remember to boil them for a few minutes; this way they won’t be hard.
FAQ (Questions and Answers)
Can I use vegetable broth instead of water?
Yes, certainly.
I don’t have a pressure cooker, what should I do?
I recommend cooking for at least twenty minutes; the important thing is that especially the potato pieces are cooked.
