Winter Veggie Delights with Smoky Bite with Yves Roubaud
Brussels sprouts are a winter treasure.
Rich in beta-carotene, folate and vitamins, they are an antioxidant powerhouse.
The key with Brussels sprouts is not to overcook them, Roubaud says.
Brussels sprouts the way Shaw's Crab House chef Yves Roubaud likes them — with bacon and shallots.
Unfortunately, this vegetable also is under-utilized and probably intimidating in some way.
I come from Provence, a little town near the Mediterranean Sea. Spain, Italy and Belgium are relatively close, so we were lucky to get fruits and vegetables from those countries at our local produce market.
Growing up, my mother brought back produce twice a week from the farmers market: cauliflower, cabbage, fennel root, salsify, Belgium endive (which makes a great winter salad with walnuts) and Brussels sprouts.
This was a way of life well before going to the farmers market became a trend. I am glad it is coming back to be a part of our life again.
I remember how those bright little green balls brought color to the table. The trick with Brussels sprouts is not to overcook them. They have to be tender, with a little crunch in the bite.
The bacon in this recipe adds that smoky flavor that makes them delicious.
Yves Roubaud is executive chef and partner at Shaw’s Crab House, 21 E. Hubbard.
Rich in beta-carotene, folate and vitamins, they are an antioxidant powerhouse.
The key with Brussels sprouts is not to overcook them, Roubaud says.
Brussels sprouts the way Shaw's Crab House chef Yves Roubaud likes them — with bacon and shallots.
Unfortunately, this vegetable also is under-utilized and probably intimidating in some way.
I come from Provence, a little town near the Mediterranean Sea. Spain, Italy and Belgium are relatively close, so we were lucky to get fruits and vegetables from those countries at our local produce market.
Growing up, my mother brought back produce twice a week from the farmers market: cauliflower, cabbage, fennel root, salsify, Belgium endive (which makes a great winter salad with walnuts) and Brussels sprouts.
This was a way of life well before going to the farmers market became a trend. I am glad it is coming back to be a part of our life again.
I remember how those bright little green balls brought color to the table. The trick with Brussels sprouts is not to overcook them. They have to be tender, with a little crunch in the bite.
The bacon in this recipe adds that smoky flavor that makes them delicious.
Yves Roubaud is executive chef and partner at Shaw’s Crab House, 21 E. Hubbard.
Chicago Sun Times (February 24, 2010)