By the Book

Testing vegetable recipes from new ‘Brassicas’ cookbook

 
 
 <span class="cutline_leadin">‘Brassicas’: </span>New cookbook by Laura B. Russell.
‘Brassicas’: New cookbook by Laura B. Russell.
Ten Speed Press

Side Dish

Sauteed Spring Turnips with Their Greens

1/2 pounds small white turnips with greens attached, about 2 or 3 bunches

2 tablespoons extra virgin olive oil

4 ounces Black Forest or other smoked ham, diced

1/2 teaspoon kosher salt

2 teaspoons cider vinegar

1/4 teaspoon freshly ground black pepper

Separate greens from turnips, discarding thin connective stems. Trim off and discard root end from each turnip. Wash and dry turnips and greens. Halve turnips then cut into 1/4-inch slices. Coarsely chop greens and keep in a separate pile.

Heat oil over medium-high heat in a large pan. Add turnips and ham and cook, stirring frequently, for 3 minutes, until turnips begin to soften. Stir in salt and greens and cook for another 2 minutes, until greens wilt. Stir in vinegar and pepper. Serve hot or at room temperature. Serves 4.

Per serving: 138 calories (48 percent from fat), 7.4 g fat (1 g saturated, 5.2 g monounsaturated), 12.5 mg cholesterol, 6 g protein, 12 g carbohydrate, 4.5 g fiber, 655 mg sodium.


Salad

Romanesco Summer Salad

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 fresh lemon juice

3/4 teaspoon kosher salt, divided

3 tablespoons extra virgin olive oil

1 red bell pepper, chopped

1/2 thinly sliced red onion

1/3 cup chopped fresh dill

3 tablespoons capers, drained and chopped

Bring water to boil in a large pot. Add Romanesco, cover and steam until crisp-tender, about 2-3 minutes. Use a slotted spoon to transfer Romanesco to a baking sheet to cool.

In a small bowl, whisk together mustard, lemon zest, lemon juice and 1/4 teaspoon salt. Slowly incorporate oil, whisking to form an emulsified vinaigrette.

Put Romanesco in a serving bowl; add bell pepper, onion, dill, capers remaining 1/2 teaspoon salt and vinaigrette. Toss gently to combine. Cover and refrigerate until ready to serve. Serves 4.

Per serving: 144 calories (62 percent from fat), 10.7 g fat (1.5 g saturated, 7.4 g monounsaturated), 0 mg cholesterol, 3.5 g protein, 11 g carbohydrate, 4 g fiber, 651 mg sodium.

Source: Both recipes adapted from “Brassicas” by Laura B. Russell (Ten Speed Press, $23).


pmazzei@MiamiHerald.com

On Saturdays when I open a boxful of fresh, local produce from my CSA, there is at least one vegetable I don’t recognize. Even after learning a vegetable’s name, what to do with it?

Lots, according to Brassicas: Cooking the World’s Healthiest Vegetables, a new cookbook from Laura B. Russell.

• Sautéed Spring Turnips with Their Greens required a couple of ingredients I had never cooked with: cider vinegar and Black Forest ham. I had the white turnips the recipe called for but not their greens, so I used kale, grateful that Russell listed it as a substitute.

On my stove, sautéing on medium-high caused too much splatter, so I turned down the heat a little. The recipe didn’t say for how long the turnips and greens would keep, but I made them a day ahead and re-heated them on the stove, and they were lovely.

• Romanesco Summer Salad had me somewhat skeptical about eating cauliflower cold. (Russell acknowledges the veggie gets a bad rap: “Poor cauliflower, so underrated, so underappreciated,” she writes.)

To soften the Romanesco florets, the recipe says to cook them for two to three minutes in boiling water, which I found was just enough. Mixed with bell pepper, sliced onion, dill and capers, cool cauliflower made a refreshing salad.

The vinaigrette, however, really got the salad to sing. It also gave good use to a forgotten jar of whole-grain Dijon (mustard doesn’t get old, right?) in my fridge. I should have made double.

By the Book checks out recipes from new cookbooks. Patricia Mazzei is a Miami Herald staff writer.

Read more Food stories from the Miami Herald

  •  
 <span class="cutline_leadin">Spices galore: </span>Chipotle carrot soup topped with cumin roasted chickpeas.

    Cooking

    Spices of life: Seasonings every home cook should have in their pantry

    From adobo to za’atar, 26 spices to lively up your every meal. Plus: Where to find them.

  • Shopper’s Dictionary

    Hot sauce to try: Piri Piri

    What is it? Swahili for pepper pepper, piri piri is a small, bright-red, very hot bird’s eye chile that originated in Portugal before being spread to parts of Africa, South Africa and India. Also spelled pili pili or peri peri, the pepper is most commonly found in a hot sauce that includes garlic, lemon juice, paprika and other spices. It is fantastic slathered on roasted chicken and grilled fish.

  •  
 <span class="cutline_leadin">Try it at home: </span>The roasted carrots and avocado from Huckleberry restaurant in California can now be made in your kitchen.

    Culinary SOS

    Restaurant recipe: Roasted carrots with avocado

    Dear SOS: Ever since trying the roasted carrots and avocado from Huckleberry Bakery and Café in Santa Monica, California, I can’t stop thinking about them. They taste more like French fries, even though they are just roasted carrots. I’m dying for the recipe. Any help here would be greatly appreciated.

Miami Herald

Join the
Discussion

The Miami Herald is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere on the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. Thank you for taking the time to offer your thoughts.

The Miami Herald uses Facebook's commenting system. You need to log in with a Facebook account in order to comment. If you have questions about commenting with your Facebook account, click here.

Have a news tip? You can send it anonymously. Click here to send us your tip - or - consider joining the Public Insight Network and become a source for The Miami Herald and el Nuevo Herald.

Hide Comments

This affects comments on all stories.

Cancel OK

  • Marketplace

Today's Circulars

  • Quick Job Search

Enter Keyword(s) Enter City Select a State Select a Category