This month my entire office staff is attempting a detox, including myself. Although I already conscientiously do this, I have been making more of an effort to eat as many colorful vegetables as possible. Here is a dish I made recently with veggies from the farmers market. Please keep in mind that I have blogged this in the winter so this is what is local and seasonal at this time:
Winter Vegetable Bagna Cauda
1 head treviso (a type of radicchio)
1/2 bunch wild purple Japanese mustard greens
1 medium head purple cauliflower, cut into florets
1 medium head broccoli, cut into florets
1 bunch red carrots, sliced into bite-size pieces
1 bunch red or easter egg radishes, sliced
1 bunch asparagus, chopped up
Slice treviso and cut up mustard greens and toss together. Prepare your steamer and steam each type of vegetable individually, as each vegetable has its own cooking time. I’ve found that cauliflower and broccoli steam perfectly in about 3-4 minutes (broccoli takes a little longer than cauliflower), carrots in 3-4 minutes (depending on the size you’ve cut them in), asparagus in 1 minute. If you haven’t cultivated steaming, the best thing to do is stand at the stove and lift up the lid every so often and stick your fork in. When you’ve gotten to the point in which you don’t have any resistance, it’s done. Once you remove the vegetables from the heat, place them on a cookie sheet to cool off. Leave the radishes raw. Toss everything together with some good extra virgin olive oil, coarse sea salt and pepper. Or you can use an infused homemade oil which can be found in another post.
I love this recipe because it is so beautiful and colorful and you can taste the essence of the vegetables. They’re not drowning in butter or cheese or whatever else people put on their vegetables.