If you follow me on social media, it may seem like you’ve been hearing about my new Brassicas cookbook forever. (Sorry about that.) Bringing a cookbook to life takes a long time–two years in this case–and when release date approaches it’s hard to contain the excitement. Well the time has finally come, and I’d like to officially announce the birth of my new baby, Brassicas: Cooking the World’s Healthiest Vegetables.
What are brassicas, you ask? I bet you already know them well. The group, sometimes referred to as the “cabbage family” or “cruciferous vegetables” includes familiar favorites such as broccoli, cauliflower, cabbage, Brussels sprouts and kale, but also collard greens, mustard greens, bok choy, radishes, turnips, kohlrabi, and more. I love these vegetables, and find them compelling to work with in the kitchen. Whether you’re already a fan or ready to take the next step, I’d love to share some of the methods I’ve used to celebrate these captivating vegetables and everything they have to offer.
As a sneak peek, I invite you take take a look at the Brassicas’ Scribd page. There are recipes for a Kale and Sweet Potato Sauté as well as Charred Brussels Sprouts with Pancetta and Fig Glaze. You can even browse the table of contents. And here’s one more for you to try, Roasted Broccolini with Winey Mushrooms. Broccolini has a flavor profile similar to that of broccoli, but I love it for its thin, edible stalks. You could also use broccoli, of course, with equally good results.
Please enjoy the preview and let me know if you have any questions about Brassicas! Enjoy ~LbR
Reprinted with permission from Brassicas by Laura B. Russell (Ten Speed Press, © 2014). Photo credit: Sang An.