by Tasha de Serio
from Fine Cooking #107, p. 42-49
I know it’s fall. I can smell it in the air. Of course, it’s pretty easy to see, too, and I’m not just talking about the brilliantly colored trees. The season’s harvest is in, practically flooding the markets, the farmstands, and the grocery store, not to mention everyone’s CSA (community-supported agriculture) boxes.
Some fall vegetables—broccoli, sweet potatoes, Brussels sprouts, and cauliflower, to name a few—are comfortingly familiar. You always reach for them; maybe you’ve prepared them in the same ways for years. But now, when they’re in season, there’s no better time to break away from your everyday repertoire and explore just what they can do.
Using the recipes here as a road map, try cooking these favorites in new and unexpected ways: Cauliflower becomes a warming, souffle-like side dish; roasted broccoli adds an earthy touch to a hearty grain salad; Brussels sprouts simmered with cream, wine, and mushrooms take on an elegant richness; and sweet potatoes make a surprisingly decadent pie. Once you’ve gotten a taste of the possibilities, you’ll be inspired to keep exploring.
|Roasted Brussels Sprouts with Wild Mushroom and Cream||Cauliflower Sformato|
|Sweet Potato Pie||Roasted Broccoli and Farro Salad with Feta|
Get 16 more new ways to prepare Brussels spouts, sweet potatoes, broccoli, and cauliflower and two bonus recipes featuring cabbage and rutabaga. . .