Brassicas

Brassicas are among the healthiest vegetables in the world. Some of the vegetables in this family are: broccoli, kale, kohlrabi, brussels sprouts, and turnips. The Brassicas cookbook explains a little bit about these vegetables, how to match flavors, cooking methods, and some delicious recipes. There are also tips for those that have dietary restrictions explaining how to make the recipes work for them.

The recipes are divided into sections for each vegetable. Each section begins with information about the vegetable, how to choose it at the market, and how to prepare it. This is perfect if you are not as familiar with the vegetable. I like having the sections as it makes it easier to find the recipes you are looking for. The recipes all have a note on ways you can change it slightly, if you want to add a different flavor to the recipe. This is an awesome feature! It allows for personal taste preferences, but you can also make the same recipe several times and not have it get old.

There are beautiful photographs for a decent number of the recipes. They will make you want to try everything! I always prefer it when a cookbook has a lot of pictures to help me decide what I want to make, and to know how the recipe should turn out.

Here are two of the recipes I have made so far:

Master Kale Saute

This is a simple, but flavorful saute that makes a great side. I used one of the variations where you caramelize a yellow onion before the sauteing the kale. It was a delicious side that went well with the chicken I was serving. I will be making this one again.

Roasted Broccoli With Savory Granola

I was immediately intrigued by this recipe and had to try it. I had never had granola with vegetables before. It was tasty! I was surprised how easy it was to make. The flavor was perfect as a side for Chickpea Burgers.

I was excited to get this cookbook because I am always looking for ways to make healthy sides and new recipes for vegetables. It can be difficult to find recipes for brassicas that are not covered in cheese. It is mentioned in the description for this book that the recipes "bring out the flavor without covering them in cheese". I was so happy to discover that the book lives up to that statement. There are a couple recipes with cheese in them, but you make the dish in a way that you taste more than cheese.

The recipes are easy to make, with a lot of different options. Anyone will be able to find a recipe they will like in this book. If you are unfamiliar with these vegetables or do not typically care for them, I would try this cookbook. The variety of recipes and tips on combining flavors will help you discover something you will enjoy. There are so many recipes in this book I am eager to try. Here are a few at the top of the list: Kale and Sweet Potato Saute, Roasted Broccoli with Winey Mushrooms, Brussels Sprout Leaves with Lemony Yogurt Dressing, and Indian Potato and Cauliflower Curry.

If you are looking for new recipes for brassica vegetables I highly recommend this cookbook.

**I received a free copy of this book from Blogging For Books to review**

*Receiving a free copy does not change my review. It merely provides me with a book I would not have gotten to as quickly or heard about otherwise.