@cr0ybot Next day, ready to eat. Jangajji Romanesco stalks are a success - yum!
Important to slice across the grain as it can be rather fibrous.
The leafy stalk leaves were shredded and added to my kid’s after-school egg fried rice and proclaimed delicious.
#jangajji #romanescojangajji #frugalcooking

@cr0ybot Just received a beautiful Romanesco with the outer leaves still intact.
Have separated the stems and am about to slice them into bite size pieces and blanch them for a minute in boiling water, cool, and turn them into #jangajji using the recipe on the crock of time website. (I love cauliflower jangajji so hoping this works!
Here’s the first stage (leaves will be stir fried in another dish)