Romanesco broccoli sous vide

  • Sous Vide Romanesco Romanesco Rezept Miessmer Fotolia 61706464
Andreas Miessmer
Preparation time:
10 minutes
Cooking time:
1 hour
Level of difficulty:

700 g Romanesco broccoli (cleaned 450 g)
20 g flakes of salted butter
1 pinch nutmeg


Cut the Romanesco broccoli into small florets, clean, wash, and dry. Then blanch briefly in salted water, shock in ice water.

Place the vegetables next to each other in a boil-proof bag, sprinkle the salted butter with the nutmeg, and distribute over the Romanesco.
Vacuum the bag with 100% and cook the vegetables in the fusionchef sous vide water bath at 80 °C for 60 minutes.

Then shock in ice water. To serve, reheat in the bag and toss briefly in a sauté pan and glaze lightly.

Image: © nito /