I am constantly amazed at how animated and talkative people get when you mention food. The mere aroma of certain foods can evoke memories that transport us back to a special place and time. Food can bridge the gap between all ages, races and ethnicities.
Let's face it, the only thing that should ever come between people is a table and some serving bowls.

Monday, June 8, 2009

I'll Take Those For A Dollar!

I decided to tackle the public market this past Saturday and I do mean tackle. I got there at 9:30 in the morning and the place was packed. It took me 40 minutes just to park but it is always worth that little bit of added stress. Every time I go they seem to add new vendors, this time they had someone there selling area rugs in between the food stalls.
The prices there still amaze me, their fruits and vegetables are less than half the price of all the grocery chains nationwide.
This week they had a favorite of my Mothers, spring onions. You do not see them very often; they appear to be a scallion only the white bulb is much larger. They are a bit more pungent in taste over a scallion
I came across this beautiful vegetarian recipe that uses a full bunch of spring onions along with many other wonderful vegetables. A fresh and healthy dish perfect for this time of year or any time for that matter.

Brussel Sprouts With Spring Vegetables including those beautiful Spring Onions

The brussel sprouts are scored with an "X" on the bottom to allow the heat to penetrate the dense part of the root so that the vegetable cooks to the center.

2 tbsp. butter
2 tbsp. peanut oil
1/2 c. diced celery root, or celery stalk and leaves, diced
2 med. turnips, peeled and shredded
1 lb. tomatoes, peeled, seeded, and chopped
1/2 c. fresh peas
1 lb. brussel sprouts, blanched tender
2 tbsp. mixed herbs: oregano, marjoram, parsley, or tarragon (any combination)
1 bunch spring onions, finely sliced on the diagonal
Salt and freshly ground pepper

Melt the butter and oil in a skillet and sauté the celery root and turnips until tender, about 5 to 7 minutes. Add the tomato and peas, season with a bit of salt and continue to cook covered until the peas are tender, another 5 minutes.
When the peas are almost cooked, add the brussel sprouts and herbs, and continue to heat long enough to warm the sprouts. Uncover the pot and allow any liquid that has accumulated to reduce or evaporate. Add the spring onions and toss everything well. Correct the seasonings give a grinding of fresh pepper and serve hot.

Photo courtesy of Plutone(NL)/Flickr


dawn said...

Wow! this recipe sounds delicious..i wanna try it...right away i'm gonna get the ingredients from www.myethnicworld.com and try it...thanks for sharing.

Julie said...

You are welcome, Dawn

~~louise~~ said...

What an amazing array of Spring. Thank you so much for sharing, Julie.

Julie said...

You are welcome, Louise