Featured Cookbook

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1. Mulled Cider or Red Wine

2. Roasted Pepper Turkey with Orange Liqueur

3. Mashed Potatoes and Parsnips

4. Brussels Sprouts for People Who Think They Hate Brussels Sprouts

5. Pear Relish

6. Apple-Cranberry Crisp

Book Description

Two of America’s most popular authorities on healthy eating and cooking join forces in this inspiring, easy-to-use cookbook. This is not a diet book. It is a lively guide to healthy cooking, day-by-day, packed with essential information and, above all, filled with enticing food.Andrew Weil, M.D.—author of the best-selling Eating Well for Optimum Health—brings to this perfect collaboration a comprehensive philosophy of nutrition grounded in science. Rosie Daley—acclaimed

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The Healthy Kitchen

Authors: Andrew Weil, M.D. and Rosie Daley

Date: December 2003

ISBN: 0375710310

Publisher: Knopf

Paperback

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I understand why Brussels sprouts top the list of detested vegetables for many people. When they are large, old, or overcooked, they tend to have an obnoxious, barnyardy flavor that some people are sensitive to whereas others are not. You can minimize this by choosing smaller, fresh-looking sprouts and cooking them just until they are crunchy-tender and bright colored. (Do not use frozen sprouts.) The secret of this dish is balancing ingredients to mellow the strong flavor of these miniature cabbages. Olive oil, garlic, red pepper, Parmesan, and, especially, nutmeg do the trick admirably.

• 1 pound Brussels sprouts

• 1 teaspoon salt

• 2 tablespoons extra virgin olive oil

• 1 teaspoon hot red pepper flakes, or to taste

• 5 cloves garlic, finely minced

• 1/4 to 1/2 teaspoon nutmeg, or to taste, preferably freshly grated

• 1/2 cup freshly grated Parmesan cheese

1. Trim the ends off the Brussels sprouts and remove and discard any discolored outer leaves. If sprouts are large (more than 1 inch in diameter), cut them in quarters lengthwise through the stem end. If smaller, cut them in half.

2. Bring 2 quarts of water to boil, add salt and the sprouts. Boil the sprouts uncovered until they are just crunchy-tender, about 5 minutes. Do not overcook them. Drain the sprouts well.

3. Wipe and dry the pot and heat the olive oil in it. Add the red pepper flakes and garlic and sauté for 1 minute. Add the sprouts and nutmeg and sauté for another minute. Mix in the Parmesan cheese and toss the sprouts until the cheese melts.

More From This Book:

1. Mulled Cider or Red Wine

2. Roasted Pepper Turkey with Orange Liqueur

3. Mashed Potatoes and Parsnips

4. Brussels Sprouts for People Who Think They Hate Brussels Sprouts

5. Pear Relish

6. Apple-Cranberry Crisp

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