Brassicas: Cooking the World's Healthiest Vegetables: Kale, Cauliflower, Broccoli, Brussels Sprouts and More
Laura B. Russell
Format: PDF / Kindle (mobi) / ePub
A cookbook showcasing 80 recipes for the most popular of the world's healthiest vegetables--kale, cauliflower, broccoli, brussels sprouts, cabbage, leafy greens, and more--tailored to accommodate special diets such as gluten-free, dairy-free, vegetarian, and vegan.
For a long time, brassicas had a mixed reputation. While a small group of people staunchly adored them, most Americans were not as fond of the vegetables formerly known as "cruciferous" (who doesn't remember a plate of stinky boiled cabbage or President Bush's condemnation of broccoli?). But in recent years, a transformation has occurred. Kale has taken the world by storm and there's hardly a restaurant left that doesn't have cauliflower on the menu. The rising popularity of brassicas is not only due to their extraordinary health benefits and "superfood" status, but also the realization that they can taste delicious when properly prepared. Brassicas shows home cooks how to bring out the flavors of these vegetables without death-by-boiling or burial under a blanket of cheese. When roasted, Brussels sprouts reveal an inherent sweetness. Watercress and arugula add a delightful peppery punch to salads. Caramelizing cauliflower in the sauté pan brings out its best attributes. Celebrating natural flavors rather than masking them, Brassicas both inspires cooks as well as arms them with appetizing new ways to increase their vegetable consumption.
juice 1 teaspoon kosher salt Scant ¼ teaspoon cayenne pepper ¾ cup tightly packed fresh cilantro leaves Set up a collapsible steamer basket in a large pot over (not touching) an inch or two of water and bring the water to a boil. Put the cauliflower in the basket, cover the pot, and steam for about 5 minutes, until tender. (Alternatively, put the cauliflower in a microwave-safe bowl, add 3 to 4 tablespoons water, cover with plastic wrap, and microwave until tender.) Spread the cauliflower
teaspoon of the salt, and toss to coat evenly, then spread in a single layer. Roast the broccolini, turning once with tongs, for 10 to 15 minutes, until crisp-tender. If the broccolini stems are not uniform in size, remove thinner ones as they are done. Transfer the broccolini to a platter. (The broccolini can be cooked several hours ahead of time and kept at room temperature.) In a large (12 inches or wider) frying pan, heat the remaining 2 tablespoons oil over medium heat. Add the onion and
could choose one or even combine them with something less assertive, like baby spinach. I also sometimes purchase 5-ounce packages of prewashed baby arugula for this salad. Large bundles of arugula are often so sandy that washing the leaves makes them irretrievably wilted. I save the bundled arugula for hot dishes in which the leaves will be wilted anyway. Change the fruit depending on the season, using ripe peaches in summer, pears or figs (even dried figs rehydrated in a bit of water) in fall,
to sizzle, add the Chinese broccoli stems to the pan and cook, stirring, for about 1 minute. Add the broth, cover the pan, and turn down the heat to medium-low. Steam the stems for about 3 minutes, until almost tender. Uncover the pan and raise the heat to medium-high. Add the leaves to the pan and cook, stirring frequently, for about 1 minute, until starting to wilt. Add the oyster sauce and soy sauce and cook for about 1 minute more, until the sauces coat the stems and leaves. Serve hot.
like broccoli or cauliflower, can be blanched (boiled) for a minute or two to get the cooking started (be sure to dry them well afterward), or just you can cut them into very small pieces. Add tender leafy brassicas, like bok choy leaves, tatsoi, or watercress, toward the end of cooking. Grilling: Not every brassica takes well to grilling, but broccoli, halved heads of baby bok choy, cauliflower planks, cabbage wedges, and kohlrabi slices all fare well with a trip to the flames. Toss with olive