Tuesday, November 6, 2012

B SPROUTS

Brussel sprouts and Butternut squash - two foods that dominate fall menus as soon as September has erased the remains of summer produce. By the end of December, however, I find myself fully inured to the magnetism I felt towards them just months earlier. I attribute this to A) their overwhelming ubiquity and B) the fact that they are most often found prepared in ways that don't play to their natural strengths. For example, although drowning something in sugar is a fool-proof solution to acridity, its often times overdone and can result in a saccharin ruination of the vegetable, defeating its flavor and certainly any health benefits.

The bitterness associated with brussel sprouts stems from its high levels of glucosinolates which are concentrated at the core of the sprout. They are released as soon as they are tampered with (or cooked), leaving the sprouts unpalatable to those under the age of 12. Because this bitter flavor comes from the center of the vegetable, my favorite preparation involves peeling off the outer leaves, quickly sautéing them and then dressing them lightly. I sautéed mine in a small amount of olive oil, seasoned with salt and pepper, and tossed with roasted pumpkin seeds. The leftover doll-house-like cabbages can be blanched, pan-seared quickly to carmelize the exterior, and then tossed with chestnuts, fresh ginger, a dash of soy sauce, rice wine vinegar, and olive oil.

Leaf Peeling

Roasting Butternut Squash

Sautéed brussel leaves with roasted pumpkin seeds and handmade butternut squash tortellini with roasted butternut squash and tart cherries

Combined with a dusting of parmesan!

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