Brussels Sprouts and Parsnips with Balsamic Honey Glaze
Makes 6 servings
Free From gluten and all top 8 allergens
Green vegetables are thought to bring affluence in the New Year, as they are the color of money. To triple the prosperity, I’ve combined them here with golden parsnip “coins” and finished with a luxurious sauce. Happy New Year!
2 lbs medium to large brussels sprouts
1 1/2 lbs parsnips, peeled and sliced into 1/2-inch thick rounds
6 tbsp + 1 tsp olive oil, divided
1 tsp kosher salt
1/2 tsp freshly ground black pepper
2 tbsp finely minced shallot (about 1 shallot)
1/4 cup balsamic vinegar
1 tbsp honey
1. Position one rack in the bottom third of oven and a second in the middle. Preheat oven to 450° F. Line 2 large baking pans with aluminum foil.
2. Trim any brown ends off sprouts and remove yellowed leaves. Cut each sprout in half lengthwise.
3. In a large bowl, combine sprouts and parsnips with 6 tablespoons of oil, salt and pepper, and toss well to evenly coat. Divide the seasoned vegetables between the prepared pans and spread into a single layer.
4. Place a pan on the bottom oven rack and the other on the middle. Roast 15 minutes. Stir vegetables, return to the oven, switching rack positions. Roast 10-15 minutes, until sprouts are crispy and browning and parsnips are turning golden.
5. Meantime prepare glaze by heating 1 teaspoon oil in a small pan over medium heat. Add shallots and cook 2 minutes, stirring often, until starting to brown. Add vinegar and honey, increase heat to medium-high and cook at a rapid simmer, stirring often, until syrupy and reduced by half, about 4 minutes.
6. Transfer roasted vegetables to a serving bowl, drizzle with glaze and toss to coat. Serve hot.
Brussels Sprouts and Parsnips with Balsamic Honey Glaze © 2015 by Cybele Pascal
This recipe first appeared in the Winter 2015 issue of Allergic Living Magazine
Romanesco Summer Salad
Laura B. Russell has done it again! Yup, that’s right, she’s made me drool. Her new book Brassicas is stunning, sumpteous, and best of all, user-friendly. I will, without a doubt, be cooking my way from cover to cover.
It’s been quite awhile since a cookbook’s jacket copy has inspired my heart to skip a beat. And so it did, when I flipped to read about what awaited me in the pages of Brassicas. I had known that Laura was working on an all-vegetable cookbook, and had filed that somewhere in the back of my mind as interesting (and something to look forward to). After all, I was a fan of her first cookbook The Gluten-Free Asian Kitchen. But I had no idea how excited I would be when this cookbook finally graced my table. If you are a fan of cruciferous and other brassicas veggies, you too will feel like this book was written especially for you. It’s a veritable candy shop for those who like their greens. It’s a celebration of the world’s healthiest vegetables, of their boundless potential and rich natural flavors. From the inherent sweetness coaxed out of brussels sprouts (see recipe for Charred Brussels Sprouts with Pancetta and Fig Glaze below) to the peppery zip of arugula and watercress salads, to the creaminess of Cauliflower Hummus, this book will take you on a journey through the wonders of brassicas, superfoods of the vegetable kingdom.
Featuring 80 recipes, Brassicas is chock-full of simple sides, salads, breakfast dishes, soups, snacks and even smoothies. Veggies aren’t just for balancing out your plate at supper, they are to be featured, as highlights, all day long. In addition to one knock-out recipe after another, Brassicas is also structured in my favorite format for cookbooks: chapters are devoted to a single vegetable or class of brassicas.
The majority of the recipes are made with recognizable and easy-to-find brassicas like broccoli, cauliflower, cabbage, kale, and brussels sprouts, which is a plus for shoppers. But for those wanting a little exotic variety, there are gorgeous recipes for broccoli rabe, kohlrabi, mizuna, and collards, just to name a few. I, for one, am always looking for ways to introduce new foods to my family. And, I’ll venture to say, this is a book full of superfoods that will inspire even professed veggie-haters to gobble up what’s on their plates. Look at the glorious Romanesco Summer Salad picture, featured above. I’m sure I can convince my two boys to eat this simply based upon its other worldly resemblance to dinosaur tails. Fun food! And my husband? With its nod to Italian al fresco dining, that’s one romantic looking plate!
For those with dietary restrictions, please note that all of the recipes are gluten-free. Laura has also included a “Special Diets Table”, for identifying major food allergens. Many recipes are naturally allergy-friendly, and for those containing a major allergen, many can be made allergen-free with a substitution, as identified on this table. The two recipes I feature below are gluten-free and free of all Top 8 Allergens.
Brassicas is available for pre-order now and wherever books are sold on April 8, 2014.
Romanesco Summer Salad
Although vibrant lime green Romanesco (sometimes called broccoli Romanesco or Romanesco cauliflower) looks like the love child of cauliflower and broccoli, it is actually closer to cauliflower in terms of taste and how it is used. Its color is fantastic in this lively salad, though you can definitely use white cauliflower if that’s all you can find. Cook the Romanesco just long enough to take away the raw bite, 2 to 3 minutes tops. Normally I would suggest plunging the florets into ice water to halt the cooking immediately, but introducing extra water here will mute the flavor and dilute the dressing. Instead, cook them fast and then spread them on a baking sheet so they cool quickly.
1 cup water
1 medium Romanesco or regular cauliflower, cored and cut into bite-size florets (about 5 cups)
2 teaspoons whole-grain Dijon mustard
Grated zest of 1 lemon
2 tablespoons freshly squeezed lemon juice
3⁄4 teaspoon kosher salt (divided)
3 tablespoons olive oil
1 red bell pepper, chopped
1⁄2 cup thinly sliced red onion
1⁄3 cup chopped fresh dill
3 tablespoons drained capers, coarsely chopped
In a large pot, bring the water to a boil over high heat. (If you have a steamer insert, put it in the pot to hold the Romanesco. If you don’t have one, don’t worry about it.) Add the Romanesco, cover the pot, turn down the heat to medium, and steam for 2 to 3 minutes, until crisp-tender. Using a slotted spoon, transfer the Romanesco to a rimmed baking sheet or clean kitchen towel, spreading it in a single layer, to cool.
In a small bowl, to make the vinaigrette, whisk together the mustard, lemon zest, lemon juice, and 1/4 teaspoon of the salt. Slowly add the oil, whisking constantly with a fork to form an emulsified vinaigrette.
Put the Romanesco in a serving bowl. Add the bell pepper, onion, dill, capers, the remaining 1/2 teaspoon salt, and the vinaigrette and toss gently to combine. Cover and refrigerate until ready to serve. It will keep well for several hours. Just before serving, taste and add more salt if needed.
Charred Brussels Sprouts with Pancetta and Fig Glaze
Nothing tastes better with Brussels sprouts than cured pork, which is why I unapologetically offer you recipes that flavor sprouts with both pancetta and bacon (page 61). Here, the salty pancetta plays well with the sweetness from the fig jam, and you can finish the dish with a drizzle of balsamic vinegar to add a tangy note (see variations). I found fig jam near the grocery store’s cheese counter (not in the jams and jellies aisle), but you could also try apricot or peach jam instead. You may want to add a touch more jam than I suggest, but strive for a subtle sweetness rather than a cloying, sticky mess.
3 tablespoons olive oil (divided)
3 to 4 ounces pancetta, diced
11⁄2 pounds Brussels sprouts, trimmed and halved (or quartered if large) through the stem end (about 6 cups)
1⁄4 teaspoon kosher salt
2 tablespoons fig jam
1 tablespoon water
1⁄4 teaspoon freshly ground black pepper
In a large (12 inches or wider) frying pan, heat 1 tablespoon of the oil over medium heat. Add the pancetta and cook, stirring occasionally, for about 3 minutes, until crisp. Using a slotted spoon, transfer the pancetta to a small bowl. Return the pan to medium-high heat and add the remaining 2 tablespoons oil. Add the Brussels sprouts, keeping them in a single layer as much as possible. Having a few extra sprouts is fine, but if they are mounded in a pile, they will not brown or cook evenly. If necessary, use a larger pan, cook them in two batches, or pull out the extra for another use. Stir in the salt. Cook, stirring occasionally, for about 10 minutes, until the Brussels sprouts are tender and well browned—even charred in spots. If the sprouts are browning too quickly, lower the heat to medium.
Add the fig jam and the water and stir until the jam melts and coats the Brussels sprouts. Add the reserved pancetta and the pepper and stir to combine. Taste and add additional salt or pepper if needed. Serve warm.
Variations For a sweet, salty, tangy version, add a drizzle (a teaspoon or less) of balsamic vinegar at the end. Aged balsamic is an especially good choice. Although I prefer pancetta here (I like its unsmoked rich pork
flavor), you can use bacon in its place.
Recipes reprinted with permission from Brassicas by Laura B. Russell (Ten Speed Press, © 2014). Photo credit: Sang An.