Brown Butter and Brussels Sprout with Fennel

Brown Butter and Brussels Sprout with Fennel

 

The Worlds Healthiest Foods web-site has to say this about Brussels sprouts, ” Brussels sprouts can provide you with some special cholesterol-lowering benefits if you will use a steaming method when cooking them. The fiber-related components in Brussels sprouts do a better job of binding together with bile acids in your digestive tract when they’ve been steamed. When this binding process takes place, it’s easier for bile acids to be excreted, and the result is a lowering of your cholesterol levels. Raw Brussels sprouts still have cholesterol-lowering ability — just not as much as steamed Brussels sprouts…” (Worlds Healthiest Foods).

Brussels sprouts have also been found to protects your DNA. That is as cells die, it keeps the body from rewriting them back into your DNA, which is the first step to making tumors.

The health benefits as stated by Organic Facts is, “Fennel provides relief from anemia, indigestion, flatulence, constipation, colic, diarrhea, respiratory disorders, menstrual disorders, and its benefits regarding eye care. Fennel for its essence is widely used around the world in mouth fresheners, toothpastes, desserts, antacids and in various culinary applications” (Organic Facts).

With the facts about use in culinary applications, we bring you our featured recipe: Brown Butter and Brussels Sprout with Fennel.

Here is what you will need.

1 lb. Brussels sprouts, trimmed and quartered

1 tbsp. unsalted butter

1 tbsp. extra-virgin olive oil

2-3 tbsp. fennel, shredded

3 tbsp. slivered almonds, toasted *

1 tbsp. balsamic vinegar

1 tbsp. dried dill, or 1 tsp. fresh dill, chopped

steaming Brussels sprouts

Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add Brussels sprouts, cover and steam until tender, 5 to 7 minutes.

toasting almonds till fragrant 2 to 4 minutes

Meantime, in a large skillet, toast slivered almonds till fragrant, about 2 to 4 minutes, and set aside.

browning butter

Next, melt the butter in a small skillet over medium heat. Cook, swirling often, until the butter turns a nutty brown, 1 to 3 minutes. Stir in oil and scrape into a large bowl with a rubber spatula.

Note we are using a ceramic coated pan, no Teflon. Read more here about the benefits of cooking with Ceramic here.

adding balsmic vinegar and toss to combine

Using a small serving bowl, add the fennel, toasted almonds, dill, Brussels sprouts, and balsamic vinegar and toss to combine.

Brown Butter and Brussels Sprout with Fennel served as a side dish with a main meal

Serve warm with your main dish meal.

 

What Others are Saying About Brussels sprouts:

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Using Ceramic Cookware

cooking-with-ceramic

This is a posted article at our web-site Savor the Food and Your health .

Non stick ceramic cookware uses a non-stick technology that is a healthier choice over traditional petroleum-based non-stick surfaces. The Ceramic coating is applied at a lower temperature than conventional non-sticks and is free of polytetrafluoroethylene (PTFE), commonly known as Teflon, and perfluorooctanoic acid (PFOA), which is used in the manufacture of Teflon and other non-stick surfaces.

 Teflon Cookware is Safe, Experts Say
–Teflon has the petroleum-based polytetrafluoroethylene and perfluorooctanoic acid, but yet the manufacture stands by their product as safe to cook with.–
According to DuPont, the finished product of Teflon does not contain any of the production-process chemicals linked to health problems in factory workers. And the U.S. Environmental Protection Agency says that ingesting small particles of Teflon flaked off into food is not known to cause any health maladies.
Even so, would you want something in your food that you did not intend for or was not an ingredient in your recipe?
They go on to say: With proper use and care, such pots and pan—which constitute more than half of all cookware sales in the U.S.—should be safe to use for years to come.
I don’t know how you feel, but should be safe…has a different meaning than is safe to use. Should be safe leaves a question mark.
In 2004, DuPont agreed to pay up to $343 million to settle a lawsuit alleging that PFOA, used in the manufacture of Teflon at a certain plant, had contaminated drinking water nearby.
In 2006, pots and pans with this special coating (Teflon is the best-known version) constituted 90 percent of all aluminum cookware sold, according to industry numbers. Yet despite nonstick advantages (its surface makes cleanup easy and also allows cooks to use less oil and butter), it has come under fire in recent years over concerns about toxic chemical emissions
The EPA has reached an agreement with eight companies, including DuPont, to phase out the use of PFOA completely by 2015.
The Good Housekeeping Research Institute put three pieces of non stick cookware to the test: a cheap, lightweight pan (weighing just 1 lb., 3 oz.); a mid-weight pan (2 lbs., 1 oz.); and a high-end, heavier pan (2 lbs., 9 oz.). They cooked five dishes at different temperatures on a burner that’s typical in most homes. The results: Even they were surprised by how quickly some of the pans got way too hot.
This statement: different temperatures on a burner that’s typical in most homes. What is typical in most homes? When I was growing up a gas range was what my mother used. But when I got married and bought my first home, we had an electoral range oven. I found gas heats faster than electoral ranges. Is that your opinion?
At 680 degrees Fahrenheit, Teflon releases at least six toxic gases, including two carcinogens, according to a study by the Environmental Working Group, a nonprofit watchdog organization.
Maybe you won’t cook your stove top food that high. But did you know at the moment you pass your food from pan to plate, the pan is hotter than the food? If your frying chicken and you have done so to an internal temperature of 165 degrees (the chicken meat) the pan is from 100 to 250 degrees hotter. I don’t know if I would want a pan that as the ability to kill me with a toxic gas.
Most non stick manufacturers, including DuPont, now advise consumers not to go above medium. (DuPont maintains, however, that Teflon does not pose any health risks, and that its guideline is simply meant to maximize the life of the product.)
But how hot is medium? Since the range top gas or electric is not calibrated like your oven, every stove that you set at medium will be different degrees.
So for now it seems that non stick ceramic cookware is the better choice for healthy cooking. Keep in mind that non stick ceramic cookware was used years, many years ago for cooking before stainless steel or these petroleum based non-stick pans came along.

 

Read more: http://www.savorthefood.com/2013/10/07/non-stick-ceramic-cookware-versus-non-stick-teflon/#ixzz2r3vTwIwe

Read What Other’s are Saying About Ceramic Cookware or non-stick

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