Romanesco

Storage: Store Romanesco in a tightly sealed plastic bag in the crisper drawer of the refrigerator. Eat as soon as possible but will last for up to a week.

Preparation: Pull off leaves at the bottom of the Romanesco and then remove the core with a knife. Cut into florets and then rinse and dry.

Taste: Mild, nutty, sweet.

Nutritional Benefits: Romanesco is rich in zinc, iron, vitamin C, and folate. These nutrients help the reproductive system and liver.

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