Mar 1, 2009

odd-looking vegetable and some southern comfort (not the drink)

Romanesco - it's like an alien vegetable, isn't it?  And yet, strangely beautiful.  

I had no idea how to cook this vegetable.  Some recipes said to steam the whole thing . . . but I have nothing that can steam something this large.  It was the same size as a large head of cauliflower.  So I just ended up chopping it up like cauliflower and roasting it.  It didn't look nearly as pretty all chopped up and cooked, but still strange.

But the main star of our dinner that night wasn't the alien vegetable, it was biscuits.  Sweet potato biscuits to be exact.  Hubby loves these.  They're sweet and light, not heavy like some other biscuit types.  These are not flaky, very little butter.  Very little fat, actually.  

And they're made with wheat flour, just like most everything else I bake.  I made these per a special request from hubby after his Napa Valley Marathon - where he set a personal record.  More to come on that later.

Here is the recipe:

Sweet Potato Biscuits 

1 cup mashed baked sweet potato (one large)
1/2 cup skim milk
2 tbsp non-fat plain yogurt
1/2 stick melted butter
1 1/4 cup whole wheat pastry flour
3 1/2 tsp baking powder
2 tbsp light brown sugar
1/2 tsp salt

preheat oven to 400

mix the sweet potato, milk, yogurt and butter in a large bowl.  then mix the remaining ingredients: flour, baking powder, brown sugar, salt.  pour dry into wet, stir until just combined.  
line baking sheet with parchment paper.  or grease a baking sheet.
i form the biscuits by measuring them into a 1/3 dry measure cup and dumping it onto the sheet.  you could also use a tablespoon measure and just make it bigger.
Bake for about 20 min, I like longer until it's brown, not just golden brown.
Eat warm!!!
i like to split them and make little sandwiches with roasted pork loin with gravy.  

1 comment:

  1. the biscuits look very good, but that vegetable is so weird looking! how did it cauliflower?