Ultimate Cook Book_ 900 New Recipes, Thousands of Ideas - Bruce Weinstein [296]
To sauté: Heat a little canola oil, olive oil, or unsalted butter in a large skillet over medium heat. Add the cabbage and toss until wilted, about 2 minutes. Add some caraway seeds, curry powder, chili powder, lemon pepper seasoning, or minced peeled fresh ginger. Also pour in a splash of white wine, white wine vinegar, balsamic vinegar, or broth. Continue cooking, stirring often, until crunchy-tender, about 2 more minutes.
For other cabbage recipes, see section Salads, section Fish and Shellfish, and section Vegetables.
Carrots
Although commonly orange, carrots can also be white, yellow, maroon, or purple. Look for firm, long, straight, crack-free roots without any gray, white, or desiccated residue on the skin. If the greens are attached, they should be fresh, even perky, never wilted or slimy. Bagged “baby” carrots are actually full-grown carrots peeled and cut to a uniform size and shape. A serving is 4 to 5 ounces.
To store: Place in a plastic bag, seal, poke a hole or two through the bag, and refrigerate for up to 2 weeks.
To prepare: If limp, refresh in ice water for 30 minutes. Unless the skin looks thick or desiccated, carrots need not be peeled, just washed. However, for a sweeter taste (if fewer nutrients), peel with a vegetable peeler. If using full-sized carrots, cut in half lengthwise and then into ½-inch pieces.
To sauté: Melt a big pat of unsalted butter in a large skillet over medium-low heat. Add the carrots and cook, stirring often, until tender, about 15 minutes. Add a pinch of sugar or half a spoonful of honey or maple syrup, raise the heat to medium-high, and stir until the sauce forms a glaze.
To roast: Toss in a large baking dish with some olive oil; bake in a preheated 350°F oven, tossing often, until lightly browned but still crisp, 30 to 45 minutes.
To steam: Place the carrots in a steamer basket over 1 inch of water in a large pot set over high heat. Bring to a boil, cover, reduce the heat to low, and steam for 10 to 15 minutes.
To microwave: Place the carrots in a large glass baking dish or pie plate. Add broth or white wine to a depth of ½ inch. Cover and microwave on high until tender, about 5 minutes.
To serve: Season with salt and pepper, then add additional unsalted butter or olive oil, if desired, before tossing with lemon juice, mango chutney, bottled white horseradish, cayenne pepper, stemmed thyme, chopped mint leaves, or chopped parsley leaves.
Cauliflower
White, green, or purple, a cauliflower head should be tight and clear of brown or yellow spots; the green leaves at the stem should still be firmly attached, not limp or withered. Plan on 6 ounces per person.
To store: Take off the store packaging, wrap the head in plastic wrap, and store in the hydrator for up to 1 week.
To prepare: Trim off all leaves; cut the head in half through the stem. Cut out the thick stalk and core; cut the remainder into bite-sized florets. Wash in a colander in the sink.
To roast: Toss the florets with some olive oil on a large lipped baking sheet. Bake in a preheated 375°F oven until browned and tender, tossing occasionally, about 30 minutes.
To roast the entire head: Do not cut into florets. Toss the florets Trim off the leaves and stem; also hollow out the core as it extends up into the head. Rub the head with olive oil and place it stem side up on a lipped baking sheet. Bake in a preheated 375°F oven for 30 minutes, then turn stem side down and continue roasting until the head is tender in the center when pierced with a knife, about 15 more minutes.
To sauté: Melt a couple of pats of unsalted butter in a large skillet set over medium heat; add a little olive oil. Add the florets and cook, stirring often, until the butter has browned and the florets are tender, about 10 minutes.
To braise: Place the florets in a large skillet with a sprinkle of caraway seeds and equal parts broth and milk to a depth of 1 inch. Bring to a simmer, reduce the heat to low, cover, and cook until tender, about 4 minutes.
To steam: Place the florets in a steamer basket over