Tongue with Vegetables and Potatoes

Rinse the tongue. Peel the onions, carrots and celery and dice. Boil a large pot of water. Cook the tongue with the vegetables, cloves, allspice, peppercorn and bay leaf and simmer for 2 1/2 hours. The tongue should be well immersed and covered with water.

Peel the potatoes and boil in salted water for about 30 minutes until done.

Rinse the romanesco and divide into florets. Blanch in salted water for about 4 minutes until al denta. Rinse in cold water and drain well. Peel the carrots and cut lengthwise into thin slices.

Remove the tongue from the broth while still hot and slice. Back put into the broth and heat again.

Rinse the parsley, shake dry and finely chop the leaves. Mix together with 40 grams (approximately 2 1/2 tablespoons) of butter in a hot pot. Add the drained potatoes to the pan and lightly salt.

Mix with 2-3 tablespoons of the tongue broth. Cook the romanesco with the carrots in a hot pan with the remaining butter for 3-4 minutes and season with salt.