Romanesco Winter Broth

Born in London, yet to experience the hustle and bustle of borough market until last week when I found myself looking for organic honeycomb for a food design project. I entered with Google maps directing me to the exact spot of the honey store, From Field to Flower and once I had purchased my honeycomb product I finally looked up. I was incredibly impressed because until then my senses had blocked out its surrounded and I finally gathered the scent of cheeses, fresh bread and sweet fruit. I began to wonder and embrace the market, looking, smelling, and tasting. I left a vegetable stall with Romanesco broccoli; a bunch of white and yellow carrots with stalks (as they should be) and purple radishes only to return another day. The Romanesco was £1! Sourdough baguette for £2.50.

With the winter sunset turning the sky violet it was only wise to turn my beautiful Romanesco into a vegetable broth. A light but flavoursome winter warmer seasoned with fresh herbs to join the sourdough baguette I picked up on my departure from borough market and left over roasted radishes.

Prep Time: 15 minutes               Cooking Time: 30 minutes                      Serves: 4

Ingredients

2 tablespoons of oil

1 onion finely chopped

2 cloves of garlic finely chopped

1 medium Romanesco separated into small florets

4 carrots roughly chopped

600 ml water

150g frozen peas

5 Radishes roasted and chopped (optional)

Herbs & Seasoning

Fresh Sage chopped

Fresh Parsley chopped

Salt

Red peppercorns

Salt

Method

  1. Fry the onions on medium heat until they become translucent, then add the chopped garlic the fresh herbs and salt.
  2. Add the carrots and the romanesco, fry for 2-3 minutes.
  3. Add 50ml of the water and cook for 2-3 minutes.
  4. Stir in the remaining water, lower the heat and simmer for 15-20 minutes.
  5. Taste for seasoning, then add the red pepper corns, pepper and salt (if needed).
  6. Pour in the frozen peas and roasted radishes, simmer for another 10minutes or until the carrots are soft.
  7. Enjoy

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