The Crux of the Matter

Cruciferous Vegetables Get Dressed for Dinner


Roy Creekmore
Photo by Sophia Szeto

At this time of the year with everyone planning holiday meals, the question is often what to serve as a side dish to your favorite turkey, roast beef or ham dinners. Since each meal usually has a standard list of accompaniments that families enjoy and come to expect, cooks everywhere search for new dishes to add both flavor and color to complement these family favorites.
    While most cooks want something good to eat and pleasing to the eye, they also want something simple to prepare. Combining broccoli, cauliflower and carrots not only makes this dish colorful and nutritious, but since most cooks know how to prepare these vegetables, the technique is simple, and the time to prepare is relatively short. With a goat cheese dressing the vegetables are good served warm, room temperature or chilled.
    Another plus for this dish is that it combines vegetables that are familiar to everyone and readily available almost any time of year. Try this side dish with your next holiday meal. You’ll find it a welcome addition—and it just may become a family standard.

BROCCOLI AND
 CAULIFLOWER WITH
GOAT CHEESE


VEGETABLES
3 bunches broccoli
1 medium head cauliflower
4-5 large carrots
1 bunch scallions, thinly sliced

DRESSING
2 tablespoons minced shallots
1 tablespoon white wine vinegar
3 tablespoons extra virgin olive oil
6 ounces of your favorite goat cheese
1⁄2 cup half and half
3 tablespoons mayonnaise
Salt and pepper to taste
2 tablespoons minced parsley
6-7 basil leaves, julienned

Bring two quarts of lightly salted water to a full boil. While the water is heating, separate the broccoli and cauliflower into florets and slice the carrots into 1⁄4-inch pieces, keeping each vegetable separate. Starting with the cauliflower, blanch the vegetables separately for two minutes each for the cauliflower and broccoli and three minutes for the carrots. Immediately after removing each vegetable from the boiling water, immerse it in an ice water bath to stop the cooking. After one minute remove the vegetables from the ice water and set aside to drain. Combine the cooked vegetables in a serving dish and add the sliced scallions. Toss lightly to mix.
    To make the dressing, blend the shallots, vinegar, olive oil and goat cheese in a blender or food processor until smooth and creamy. Add the half and half and mayonnaise with the blender running and blend until just mixed, about 10 seconds more. Remove to a clean bowl and add salt and pepper to taste.
    To serve, add dressing to mixed vegetables one-half cup at a time and mix thoroughly. When you have added the amount of dressing you want, fold in the minced parsley and julienned basil. Serve the dish at room temperature or chilled, as a side dish to any hearty meal or with your favorite winter salad for a great lunch combination.