At The Market column
Cranberries, brussels sprouts, and sweet potatoes. It just wouldn’t be Thanksgiving without these classic ingredients. But there are excellent reasons to eat them on other days, too: They’re delicious, they’re easy to cook, and each happens to be a nutritional superstar. Turn the page for great recipes and ideas, a market shopping guide, and more on why eating each of these Thanksgiving superfoods can be so good for you.
Petrale with Lemon-Shallot Brussels Sprouts
To prepare the brussels sprouts before cutting them, be sure to pull off the tough outer leaves. Thin slicing and simple seasonings will convert those who aren’t fans of Brussels sprouts. Petrale sole, a Pacific Coast fish, is prized for its delicate flavor and thick fillets.
1/4 cup all-purpose flour
teaspoons finely grated lemon peel
1 teaspoon coarse kosher salt
1/2 teaspoon ground white pepper plus additional for seasoning
3 tablespoons olive oil, divided
12 ounces petrale sole fillets
3/4 cup thinly sliced shallots
6 ounces Brussels sprouts, trimmed and thinly sliced lengthwise
1 cup vegetable broth
1 tablespoon unsalted butter
1 teaspoon chopped fresh Italian parsley
Combine flour, lemon peel, coarse salt, and 1/2 teaspoon white pepper in shallow bowl.
Heat 1 tablespoon olive oil in each of 2 large skillets over medium heat. Coat fish in flour mixture and shake off excess. Add fish to skillets and cook until opaque and golden brown, 1 to 2 minutes per side. Remove from heat and season to taste with salt. Cover loosely with foil and set aside.
Wipe out one skillet. Add remaining 1 tablespoon olive oil and heat over medium heat. Add shallots and sauté until almost translucent, about 2 minutes. Add brussels sprouts and broth. Increase heat to medium-high and cook, stirring occasionally, until brussels sprouts are tender and liquid is almost completely absorbed, about 8 minutes. Remove from heat. Stir in butter. Season with salt and white pepper.
Spoon brussels sprouts on plates. Top with fish, sprinkle with chopped parsley, and serve.
CALORIES: 515 FAT: 29 g FIBER: 4 g
Roasted Sweet Potatoes, Potatoes, and Sage
This dish showcases both red- and tan-skinned sweet potatoes. For a photo, go to bonappetit.com.
1 pound red, white, or Yukon Gold potatoes, peeled, cut into 3/4-inch cubes
1 12-ounce red-skinned sweet potato (yam), peeled, cut into 3/4-inch cubes
1 12-ounce tan-skinned sweet potato, peeled, cut into 3/4-inch cubes
1/4 cup olive oil
1 tablespoon coarse kosher salt
30 medium fresh sage leaves
Position rack in center of oven; preheat to 425°F. Combine all ingredients in large bowl; toss to coat. Spread mixture in single layer on large rimmed baking sheet. Roast until tender and browned around edges, stirring occasionally, about 40 minutes. Serve warm or at room temperature.
CALORIES: 246 FAT: 10 g FIBER: 5 g
Cranberry and Vanilla Bean Sorbet
Here’s a clean, bright dessert that makes a great finish to any meal and can be prepared days ahead. Plus, who knew that mellow vanilla would go so beautifully with tangy cranberries?
1 12-ounce bag fresh or frozen cranberries (about 3 cups)
2 1/2 cups water
2 cups sugar
1/2 teaspoon coarse kosher salt
1 vanilla bean, split lengthwise
1/4 cup fresh lemon juice
Combine cranberries, 2 1/2 cups water, sugar, and coarse salt in large heavy saucepan. Scrape in seeds from vanilla bean. Add to mixture and bring to boil over medium heat, stirring until sugar dissolves. Reduce heat to low; simmer until cranberries pop and are soft, stirring occasionally, about 10 minutes. Cool to room temperature.
Remove vanilla bean from cranberry mixture. Working in batches, puree cranberry mixture in blender. Strain into large bowl; discard solids. Stir in lemon juice. Refrigerate cranberry mixture until well chilled, at lest 4 hours or overnight.
Transfer cranberry mixture to ice cream maker and process mixture according to manufacturers instructions. Transfer sorbet to container; cover and freeze.
CALORIES: 220 FAT: 0 FIBER: 2 g