Healing Lifestyles & Spas

Brussels Sprouts, Fennel & Apple Gratin

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By on Healing Blog

Brussels Sprouts, Fennel & Apple Gratin

Serves 8

INGREDIENTS

1/4 cup extra virgin olive oil

2-1/4 lbs. Brussels sprouts, halved lengthwise

2 medium granny smith apples, cored and thinly sliced

6 tbs. unsalted butter, divided

2 medium fennel bulbs, thinly sliced

2 cups chopped shallots

4 cloves garlic, minced

3 tsp. chopped fresh sage

3 tsp. chopped fresh thyme

1 cup low sodium vegetable broth

4 tbs. apple cider vinegar

1/2 cup whole wheat bread crumbs

PREPARATION

In a large sauté pan, heat olive oil over medium-high heat. Add Brussels sprouts and sauté 3 – 5 minutes until nicely browned. Reduce heat to medium and add apple and 4 tablespoons butter, cooking 3 minutes more. Add fennel, shallots, garlic, and herbs and sauté for 1 minute. Add broth, and vinegar. Bring to a simmer and cook 3 minutes. Take off heat and season to taste with salt and pepper. Transfer mixture to a greased 8-inch square baking dish. (Can be prepared 1 day ahead and refrigerated. Bring back to room temperature before broiling.)

Preheat broiler to high. Sprinkle mixture with bread crumbs and dot with remaining 2 tablespoons butter. Broil until heated through and nicely browned on top, 10 – 12 minutes.

Beet & Orange Salad with Pomegranate Vinaigrette

Serves 8

INGREDIENTS

10 medium beets, tops removed and cleaned

5 medium oranges, separated into wedges (seeds and membranes remove), juice reserved

1 small bunch fresh mint, coarsely chopped, plus sprigs for garnish

2 tbs. pomegranate juice

water as needed

1 tbs. white balsamic vinegar

1/8 cup extra virgin olive oil

4 oz. goat cheese

PREPARATION

Preheat oven to 400°F. Wrap beets in foil. Roast until beets are tender when pierced with fork, about 1 hour. Cool beets to room temperature. (Can be prepared 1 day ahead.) Peel beets and cut into quarters or bite size chunks. Set aside.

To make vinaigrette, combine mint, pomegranate juice, vinegar, and 1/8 cup reserved orange juice. Slowly whisk in olive oil. (Can be prepared 1 day ahead. Shake or whisk vigorously to combine.)

Gently toss beets, orange segments, and vinaigrette, and season to taste with salt and pepper. Sprinkle with crumbled goat cheese and garnish with mint.

November/December 2008

Healing Lifestyles & Spas Team
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