I have a confession to make, and I'm probably not alone. It took me well into my life as an adult to learn to like certain vegetables. I'm talking Brussels sprouts, beets, parsnips and turnips. I'm sorry, but a lot of us have food aversions we need to get over. Which is why Chef Jerry Pellegrino of Schola Cooking School and I asked our good friend Liz Nuttle of EN Olivier on the show to help us get over the hump.
As Jerry pointed out, our first encounters with strange vegetables as children can scar us for life. Over-cooked, boring, straight-from-the-can veggies can be totally off-putting. It's little wonder we stick with mashed potatoes and lettuce.
Slowly, however, we are exposed to good solid preparations of good solid veggies, and the resistance fades. Or hunger and the "dilemma of the single alternative" forces our hand: while spending a summer in England, ever day I had to eat from that bowl of Brussels sprouts or eat little else. I learned to love them.
Liz, whose store EN Olivier goes a long way toward giving you the wherewithal to enhance your food, has pondered this question for some time.
Her conclusion is that it is smart to avoid a direct confrontation, and go for introducing the offensive veg in a supporting role.
Here's Liz's idea for making Brussels sprouts appealing. Hint: it involves bacon.
Sautéed Brussels Sprouts with Bacon
Extra Virgin Olive Oil
2 strips of raw bacon, cut into 1/2" squares
1/2 onion, diced
1 clove garlic, minced
1 1/2 cups Brussels sprouts, ends trimmed, and coarsely chopped
Salt and pepper
1 tbs balsamic vinegar
1. In a heavy sauté pan, sauté the bacon in the EVOO until browned. Add the onion, and cook until translucent.
2. Add the garlic and the chopped sprouts and a little more EVOO. Toss well in the pan, and sauté until the edges of the sprouts start to brown. Remove from heat.
3. Season with salt and pepper and stir in 1 teaspoon of balsamic vinegar.
Many people are turned off by beets that come from a can. Can't blame them.
But a fresh beet, properly cooked offers a superb blend of earthiness and sweetness that is very appealing.
Beets have a number of natural partners, including bacon (of course), goat cheese, and white balsamic vinegar. Here is a very attractive recipe that "buries" the beets in the background and allows its partners to fully cooperate.
Beets and Balsamic Green Beans with Bacon and Goats Cheese
3 strips of thick-cut bacon
1/2 pound green beans, trimmed and cut in half
3 cloves of garlic, crushed
2 medium beets, peeled and chopped
1/2 tsp salt
1/4 cup pecan pieces
2 ounces crumbly goats cheese
1 tbs white balsamic vinegar
1. In a large frying pan, cook the bacon over medium heat until crispy. Blot the bacon on paper towels, and set aside. Chop when cool enough to handle.
2. Leaving the bacon fat in the skillet, add the green beans and sauté for about 8 minutes, until the green beans soften. Stir in the beets and finally the garlic. Cook for an additional two minutes, then remove from heat. Sprinkle with salt.
3. Transfer the vegetables to a serving bowl. Sprinkle the bacon and pecans over the vegetables, and drizzle the white balsamic vinegar over it all. Toss well and serve.
Turnips are difficult to appreciate because of their relatively bland flavor. They are, however, very nutritious. Because they so closely resemble the potato in texture, they are easy to work into a mash.
Here is a classic Scottish recipe that serves as an excellent accompaniment to the beloved haggis... or with any hearty, meaty stew.
Clapshot
1 pound baking potatoes, peeled and cubed
3/4 pound turnips, peeled and cubes
1/4 pound carrots, peeled and cubed
1 tsp salt
1 tsp white pepper
2 tbs butter, cubed
3 tbs heavy cream
1. Place the vegetables and salt in a Dutch oven, fill with enough water to cover the vegetables, and bring to a boil.
2. Reduce heat to medium and cook the vegetables until tender.
3. Drain and mash the vegetables with a potato masher, and work the butter, cream and white pepper into the mash. Serve.
