Romanesco broccoli has been popping up at farmers markets and restaurants across the Bay Area. The first time I saw it at the San Francisco Ferry Plaza Farmers Market it was so beautiful I could not resist buying it. But because I was unfamiliar with how it is normally cooked I was unsure how to prepare it.

Luckily, the same week I stumbled upon Romanesco broccoli it happened to be my birthday. For the occasion I had the luxury of eating at several great restaurants with this unique vegetable on the menu and got to taste it prepared by a few different chefs.

As a scientist I would argue that all this fine dining qualifies as research. It was very scientific too, I assure you.

If you are familiar with the scientific method you know that the first step is making an observation. My initial impression about Romanesco broccoli is that despite its name and green hue, the flavor and texture of this cruciferous vegetable resemble cauliflower more than broccoli. I also learned that it is usually prepared simply and pairs extremely well with garlic.

I must admit, this meal was way more delicious than I expected it to be. It would also be a beautiful accompaniment to roasted chicken, fish or pork.

Pan Steamed Romanesco Broccoli with Roasted Fingerling Potatoes

Romanesco Broccoli dish:

• 1 medium leek
• 2 small heads Romanesco broccoli
• 1 large garlic clove
• 1.5 tbsp water
• 1.5 Meyer lemon juice & zest

Roasted Fingerling Potatoes:

• 1/2 lbs fingerling potatoes
• 2-3 sprigs fresh rosemary

Preheat oven to 400 degrees. Halve and chop potatoes to desired size and add to roasting pan. Finely chop a generous portion of fresh rosemary, about 1 tbsp. Once chopped, drizzle potatoes with olive oil and sprinkle with rosemary, sea salt and freshly ground pepper. Mix well.

Place potatoes in oven and roast until golden brown, stirring every 10 minutes for about half hour, or until crisp.

While potatoes are roasting, clean and chop Romanesco broccoli into bite-sized florets. Clean and coursely chop leek. Peel and mince your garlic clove.

Heat olive oil on medium heat until it swirls easily in the pan. Add leeks and stir. Allow to cook about 2 minutes, then add garlic. After the garlic becomes fragrant, about 30 seconds, add broccoli and stir. Add salt and pepper.

Cover the pan and allow to cook, stirring occasionally, about 2 minutes. Add water and return cover to pan. Allow broccoli to steam for a minute or two, then stir. Add lemon juice and zest and continue cooking until tender, about 3-4 more minutes. Serve immediately.

Sunchokes, or Jerusalem artichokes, are one of the few tubers native to North America. Despite the name, these plants are not from Jerusalem nor are they artichokes. They are in fact a type of sunflower, though their flavor is similar to that of an artichoke. For this reason Italian cultivators called them girasole, the Italian translation of sunflower. When pronounced in Italian, girasole sounds similar to Jerusalem. Hence the name Jerusalem artichoke.

Their unique taste and texture make sunchokes a fantastic addition to many foods, however they are particularly useful as a potato substitute for diabetics. Unlike most tubers, sunchokes store their carbohydrates in the form of inulin instead of starch. Our digestive enzymes do not breakdown inulin, so it has a minimal impact on blood sugar and does not raise triglycerides.

The down side of inulin is that since it is not easily digested it can produce gas and bloating in sensitive people. Cooking sunchokes well can minimize this effect. It is also a good idea to eat a small amount the first time you try them and build up your tolerance.

Sunchokes are a good source of potassium, thiamin and phosphorus, and a fantastic source of iron and soluble fiber.

They make a delicious soup, but can also be roasted, sauteed or eaten raw.

What is your favorite way to eat and prepare sunchokes?

I am really proud of myself for this one, guys. You could probably guess I was a little nervous about what to do with my parsnips and sunchokes. I find both these vegetables a little alien and I have only recently started experimenting with them.

Following my gut and combining them in a soup with leeks turned out to be a stroke of genius.

The soup I made is really simple. But do not be deceived, the subtle complexity of the flavor it packs is absolutely divine and the creamy texture of the sunchokes makes it luxuriously silky.

The finishing touch is the juice and zest of a Meyer lemon, an addition that brightens and balances the creaminess of this soup. In a pinch you could use a regular lemon, but I really recommend making an effort to find the real thing.

Because this soup is so easy it is perfect for a weekday lunch or dinner. But the rich, earthy flavors would make an excellent first course for your Thanksgiving meal as well.

Silky Parsnip and Sunchoke Soup

Ingredients:

• 3 large parsnips
• 5 medium sunchokes
• 1 large leek
• 3-1/2 cups cold water
• 1 chicken bouillon cube
• 1/2 Meyer lemon
• 2 tbsp extra virgin olive oil

Scrub and peel the parsnips and chop them into small slices (in half in necessary), about 1/3 inch thick. Scrub the sunchokes as well, but do not bother to peel them. Instead use a pairing knife to remove any rough patches. Cut the sunchokes into 1/4 inch slices.

Clean the leek very carefully and chop it into thick sections, as described previously. In a large soup pot heat olive oil and add leeks. Saute the leeks for about 2 minutes, then add the parsnips and sunchokes. Lightly salt and pepper. Continue to saute, stirring frequently for about 10 minutes, or until the vegetables become soft and partially translucent.

Add 2 cups of water and the bouillon cube to the vegetables and bring to a simmer. Allow to simmer about 15 minutes, stirring occasionally. When the vegetables are completely tender, turn off heat and add the remaining water. Use a hand blender* to finely puree the vegetables.

Before I got to this step I was certain that I was going to end up straining this soup. Most good pureed soups need straining to thin them out. While you are welcome to do this, I found it was not necessary if I pureed the vegetables long enough, probably because of the texture of the sunchokes. This does take some patience, however. Puree the mix for at least 5 minutes.

Once you have finished blending the soup you can heat it up again if necessary. Otherwise, squeeze the lemon half into the soup and add the zest (leaving some aside for garnish). Adjust salt.

Ladle soup into bowls, garnish with zest and freshly ground pepper and serve. You can drizzle more lemon juice on top as well, it is delicious.

*Note: I am of the opinion that whoever invented the hand blender deserves a Nobel prize. These things make pureeing soup a snap, and are easy to store and clean. This is the one I use (I have also added this item to my sidebar if you want to purchase it from Amazon). If you do not have one and want to make this soup immediately, a regular blender will suffice. However, be very careful when blending hot liquid and do not fill the blender more than halfway at a time unless you want to be doused with scalding hot soup. Hold the lid down firmly with a kitchen towel for your protection.

It came as a bit of a shock for me to learn that some people hate peeling garlic so much they have completely given up using it.

Sure the flavor is strong, but almost all cooks consider garlic indispensable. If peeling it is your problem, don’t fret! This one little trick makes garlic a cinch to peel.

First, remove single cloves from a very fresh garlic bulb (garlic is cheap, you should buy it every week). I rarely use more than one or two when cooking for two people.

Next, place the garlic clove on a cutting board oriented so that its curve is pointed upward, or at least sideways. There may be space beneath the clove, which is good. Grab a wide blade knife, such as a chef’s knife or santoku knife. Rest the flat end of the blade on the top of the garlic (as shown) and hit the top with the palm of your hand once or twice, quickly and firmly.

The impact will slightly crush the garlic clove while the outer skin retains its shape and becomes dislodged. Examine the clove and remove as much of the skin as you can (usually all of it). If some skin remains stuck to the clove hit it a few more times, using a bit more force. It does not matter if you damage the garlic.

Use the knife to cut off the hard end that attached the clove to the bulb. This may help to remove any remaining skin as well. If you still have some skin stuck to the clove, it should be easy to pick off at this point. If not, smash it a couple more times.

Recipes often called for minced garlic, so after I peel my clove I often crush it completely then make thin slices along the length, then width. Scrape off any pieces of garlic sticking to the side of the knife then quickly mince the remaining chunks. This entire process takes less than 1 minute.

It is a great idea to prepare your garlic at least 10-15 minutes before you plan to cook with it, something that makes it substantially healthier.

I can’t imagine this being any easier, but I am always happy to hear your suggestions and comments!