Raise your hand if you like leeks!
Raise your hand if you like cabbage!
Raise your hand if you like Brussels sprouts!
Raise your hand if you haven’t tried one or more of the above veggies!
That’s what I thought.
Brussels sprouts get a bad reputation the moment you become old enough to watch cartoons on TV. Cabbage, too. And many people don’t really even know what leeks are. Sometimes unfamiliarity leads to dislike (check out any history book for proof on that one!). That shouldn’t be the case here! Leeks, Cabbage, and Brussels sprouts are all quality vegetables that can add lots of new and exciting flavors to old dishes.
Have you ever tried Brussels sprouts in cheese sauce?
Have you ever had cabbage in a minestrone or other soup?
I bet you have.
Do you like a subtle onion flavor?
Leeks might be for you!
You might want to start slow, but give these delicious veggies a try. I promise (as long as they are cooked properly) you won’t vomit or die.
Case in point: Linguine with Brussels Sprouts Barigoule, a pasta-with-veggies-in-broth combination that will fill you right up!
This is a Provençal dish, which I think means peasant dish – to me, it means hearty, chunky, and with room for adjustment, just like the peasants used to make due with what they had back in the day.
I took the lemon out of this dish, and I changed the quantities so that I had more veggies than linguine, but I have provided the original recipe below.
Linguine with Brussels Sprouts Barigoule
- 1/2 lb Brussels sprouts, trimmed and any discolored leaves discarded
- 2 leeks (white and pale green parts)
- 3/4 lb Savoy cabbage (about 1/2 head), cored and sliced 1/4 inch thick
- 3 tablespoons extra-virgin olive oil, divided
- 3 tablespoons unsalted butter, divided
- 4 garlic cloves, finely chopped
- 2/3 cup dry white wine
- 4 cups water
- 1 tablespoon fresh lemon juice
- 1 teaspoon fresh thyme leaves, divided
- 3/4 lb dried linguine
- 1/4 cup chopped flat-leaf parsley
extra-virgin olive oil for drizzling
Reserve a few outer layers of leaves from Brussels sprouts. Quarter Brussels sprouts lengthwise. Thinly slice leeks, then wash (see Tips).
Cook leeks and cabbage in 2 Tbsp oil and 2 Tbsp butter with 1/4 tsp each of salt and pepper in a 12-inch heavy skillet (preferably with straight sides) over medium heat, stirring occasionally, until softened, about 5 minutes. Add garlic and cook, stirring, 1 minute. Add wine and simmer until most of liquid has evaporated, 2 to 3 minutes. Add water, lemon juice, 1/2 tsp thyme, and remaining Tbsp each of oil and butter. Simmer briskly, covered, until cabbage is tender and liquid is reduced by half, about 15 minutes. Stir in Brussels sprouts and leaves and simmer, covered, stirring occasionally, until tender, about 5 minutes.
Cook linguine in a pasta pot of boiling salted water (3 Tbsp salt for 6 qt water) until almost al dente. Reserve 2 cups pasta-cooking water, then drain pasta.
Stir linguine into vegetables with reserved cooking water and 1/4 tsp each of salt and pepper. Simmer until pasta is al dente, 2 to 3 minutes. Remove from heat and toss with parsley, remaining 1/2 tsp thyme, and salt to taste. Serve pasta in shallow bowls with some of broth.