Give Thanks for Brussel Sprouts
GIVE THANKS FOR BRUSSEL SPROUTS
FOOD FOR THOUGHT: Looking for side dishes for Thanksgiving that won’t
set a low carbohydrate lifestyle to hell?
Today’s study of Brussel Sprouts and Celery Root satisfies the cravings for comfort carbohydrate rich food, without quite the spike of other starchy vegetables.
WHERE DO BRUSSEL SPROUTS COME FROM? It would seem that given their name brussel sprouts should have originated in Brussels, Belgium. History has indicated that they were grown there as early as the 1200’s. However, at the time in history, Belgium did not exist. Brussel sprouts began to attract interest by botanists in 1587 in northern Europe near Belgium but it wasn’t until a century later that they attracted any interest as a food source. It wasn’t until the mid-nineteenth century that brussel sprouts reached England and quickly gained popularity.
WHAT EXACTLY ARE BRUSSEL SPROUTS? Brussel sprouts are a winter vegetable, belonging to the cabbage family, whose tiny tightly rolled balls, approximately one and a half inches in diameter, resemble small heads of cabbage. The sprouts grow on the tall stalks of the plant and the developed sprouts are picked from the top of the plant to the bottom. Brussel sprouts are quite hearty and are usually the last crop of the season to be harvested. Not only can they endure the deep, chilling frost but their flavor actually improves with the cold. After the first frost or col spell the plant changes its storage of energy from starches to sugars and thus their flavor improves.
ADVANTAGES: Brussel sprouts are a good source of vitamins K and C which support immune and bone health. They are rich in prebiotic fiber that is great for your gut biome health. They also contain potassium, manganese, folate and a fair source of iron.
Celery Root also known as Celeriac is also rich in vitamins K and C, with a generous amount of prebiotic beneficial gut fiber, along with phosphorous and calcium. Celery root fills you up without the carbs and calories of typical starchy roots like potatoes.
SELECTING YOUR BRUSSEL SPROUTS: I prefer to purchase my brussel sprouts still on the stalk from my local farmer’s market, which allows them to stay fresher in my refrigerator longer. A standard 15 inch stalks serves about 4 people, but your guests may eat more when they taste your preparation. When selecting your brussel sprouts remember larger is not always better. In actuality, the smaller sprouts are
usually milder and sweeter to the palate. Look for firm, small, deep green sprouts. Avoid yellowing outer leaves, wilted or soft flesh that show signs of insect damage or rot and shriveled stems. They should “snap” when broken from the stalk.
TRY YOUR TECHNIQUE: Try Brussel Sprout and Celery Root Gratin for a perfect comfort fix on this Thanksgiving holiday.
BRUSSEL SPROUT & CELERY ROOT GRATIN
Serves 4 as a side dish of about 11 grams of carbohydrates each
Prep Time of about 15 minutes Cooking time about 20 Minutes
1 cup white wine (C=1.6g)
1 cup heavy whipping cream (C=6.6g)
2 teaspoons ground caraway seed (C=2g)
sea salt (C=0g)
freshly ground black pepper (C=.4g)
1 medium celery root bulb, peeled and cut into 1/2 inch “brussel sprout sized” pieces. making one cup in volume (C=9.1g)
1-1/2 cups medium brussel sprouts, trimmed of loose outer leaves, base trimmed and cut an “x” in the base for even cooking about a quarter to half inch deep (C=11.8g)
1 cup Parmesan cheese, finely grated (C=11g)
1/2 cup snipped fresh chives (C=.4g)
In a medium sauce pan combine the white wine and the cream, bring to a simmer over medium-high heat. Cook until reduced to sauce consistency, about 8 minutes. Season with caraway, salt and pepper. Keep warm.
Meanwhile, in a medium pot of boiling water, add salt. Add the celery root and brussel sprouts cooking until al dente, tender yet firm to the bite, about 4 to 5 minutes for medium sprouts. Drain in a colander, then transfer to the saucepan. Return the saucepan to a simmer over medium heat, cooking until the sauce is reduced to coat the brussel sprouts and celery root, about 3 minutes. Add half of the chives and the parmesan cheese tossing to combine. Transfer to a warm serving dish and top with the remaining chives and Parmesan. Serve.
© Jimmy Schmidt
