Monday, March 19, 2012

Brussels Sprouts with Orange and Walnuts over Parsnip Puree

Thank you to everyone who left a comment on my last post about what kids eat. It seems like many of us are in the same boat, fighting to feed our children food that we know is healthier and meeting with a lot of resistance. We all agree, we will keep trying and keep pushing matter how difficult it is, because we understand the importance of real food. The magic seems to be in letting go of the idea that the children are going to eat what the adults are eating and just keeping their meals very simple-whole fruits, vegetables, grains, beans, nuts and seeds. My oldest daughter's new breakfast of choice is a banana plus an ounce of walnuts and almonds. That makes us both very happy.

Here's a recipe that is out-of-this-world. But your kids wouldn't touch it with a ten foot pole. And that's good, because it means there's more of it for you!

I was inspired to make this by a combination of forces. First, a visit to Salt of the Earth, a "fancy" Pittsburgh restaurant where a few of the dinner entrees were being served a top of a parsnip puree. It looked so delicious but I found out there was a lot of cream in it, so I ordered something else. I just happened to have a beautiful bag of parsnips waiting for me in my refrigerator at home, so I knew that night at the restaurant were they were headed.

Also at Salt of the Earth the chef had created a dish that was based upon the traditional Haluska, which is simple preparation of cabbage and egg noodles. But there was a twist. The chef substituted Brussels sprouts, a personal favorite of mine, for the cabbage. Bells were going off in my head!

Then I received an unusual recipe from the Dr. Fuhrman member center where I pay $3.95 per month to receive a new Nutritarian recipe in my e-mail in box. It was for Brussels Sprouts with Orange and Walnuts. For years I have been making my Brussels sprouts the same way, just roasting them with a little salt and pepper and no additional seasonings. But orange and walnuts? This sounded like a combination I just had to try. And try I did. On top of that parsnip puree I had been craving since Pittsburgh.

So good, I've been eating the leftovers for breakfast!



Brussels Sprouts with Orange and Walnuts over Parsnip Puree
serves 6
inspired by a recipe from Dr. Fuhrman

Print me!

1 3/4 pounds parsnips, washed, peeled and cubed
4 cups low sodium vegetable broth
2 pounds Brussels sprouts
1 cup fresh squeezed orange juice
1 tsp low sodium Tamari or Soy Sauce
1 Tbsp grated orange peel from a washed, organic orange
1/2 cup chopped walnuts, toasted

Place vegetable broth and parsnips in a stock pot and bring to a boil. Lower heat to medium and boil parsnips for 35 minutes and broth is reduced by about half. Transfer parsnips and broth to a blender or food processor and blend until smooth, adding more vegetable broth as necessary to achieve a creamy consistency (I added a few more tablespoons). Taste and season with a dash of salt, but this is probably unnecessary. Transfer to a small pot and keep warm while finishing Brussels sprouts.

While the parsnips are boiling, place Brussels sprouts in a steamer basket over boiling water and steam for 15 minutes.

Let Brussels sprouts cool so that you can handle them. Slice each sprout in half, from the base to the top.

Place a large skillet over medium heat. Place cut Brussels sprouts orange juice and Tamari into skillet and let simmer until orange juice begins to reduce and thicken, stirring often, about 7 minutes. Add toasted walnuts and orange peel and toss gently.

Serve Brussels sprouts immediately over a dollop of Parsnip Puree.


What's going on with you this week? What new recipe are you planning on trying? How are you taking advantage of this beautiful warm weather we are experiencing?
 
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