Brussel Spouts? Yes, please!

Salt Lake magazine's Marcie Young Cancio stopped by Ch. 4's Good Things Utah this morning to talk with the ladies about childhood obesity (featured in the January/February 2012 issue, on newsstands now) and what local fat fighters are doing to educate kids about food and nutrition.

One such man is Chef Brian Ralph, director of food services at Head Start and firm believer of building good eating habits from the very beginning. "It usually takes about three times for kids to develop a taste for a new dish," he says, noting he only serves fresh fruits and vegetables, not the canned kind. And that includes Brussels sprouts. 

Missed Ralph and Cancio and GTU? No prob. We have the clip.


Chef Brian Ralph's Brussels Sprouts
1 lb. of fresh Brussels sprouts
Apple juice (100% juice)
Water
Mirepox base

1. Peel the outer leaves off the Brussels sprouts and cut off the bottoms
2. Cover and soak sprouts in a mix of 1/2 apple juice (100% juice) and 1/2 water overnight
3. Create mire pox base (see recipe below)
4. Strain sprouts
5. Add 1/4-inch of water, 4 Tbsp. of mire pox base to pot and sprouts to pot. Cover and cook until fork tender.
6. Optional: season with salt and pepper to taste

Mirepox base
Carrots
Celery
Yellow onion
Fresh basil

1. Fill pot 1/2 way with water. Boil carrots, celery, yellow onion and fresh bail (uncovered) until down to just the vegetables
2. Blend boiled veggies to create a puree
**Make extra and store for up to a week in the fridge or two weeks in freezer. Mirepox is great for adding natural flavor to soup, pasta and loads of other dishes.