How to keep it in the freezer

Romanesco, an Italian vegetable

The Italian has long since established itself in our latitudes and is also grown in Germany as soon as the temperatures are a little more pleasant. The Romanesco season starts at the end of May and lasts until October. When shopping for the green cabbage, make sure it is absolutely fresh. The vegetables should be firm and crisp, they must not have any brown spots. Romanesco is suitable as a raw food side dish with a spicy dip or you can cook it like cauliflower and serve it with a delicious sauce as an accompaniment to meat dishes.

Shelf life of Romanesco

In the vegetable compartment of the refrigerator, the cabbage stays fresh for about two to three days, after which the nutrients evaporate and the taste becomes bland. Therefore, if you have bought large quantities of Romanesco, you should send the green florets to sleep as quickly as possible.

Freeze Romanesco

First clean the cabbage under running water and divide it into small florets. To keep the romanesco in the freezer its beautiful green color, blanch it as follows:

1. Prepare a large saucepan of boiling water.
2. Dip the florets in the hot water for a few minutes.
3. Take out the florets and soak them in ice water.
4. Let the romanesco drain completely in a colander and allow to cool.

Now you can freeze the romanesco in portions in suitable freezer jars. Freezer bags are also suitable because they are easy to vacuum seal. If you want to take out the florets individually, you should first let the florets freeze on a tray for a while and only then fill them into cans or bags. The Italian turret cabbage can be kept in the freezer for at least eight to ten months. If you need a serving, you can continue processing the cabbage without defrosting.