As mentioned in the recent article on sulfur-rich vegetables earlier this week, the best and easiest way to cook sulfur-rich veggies is steaming until “tough-tender.” Top with some form of fat – butter, olive oil, animal – and you have a simple and delicious side dish. Inevitably, however, the day will come when you’ll be staring at a plate of steamed broccoli and butter thinking, there’s got to be more ways to dress up sulfur-rich veggies.
And you’re right – there are. When you’re feeling more ambitious, steam your favorite sulfur-rich veggies as usual, then turn them into a one-bowl meal by smothering or lightly covering them in a flavorful sauce or broth. One delicious example: a bowl of steamed broccoli and cauliflower becomes an entire meal when fish soup in a tomato-saffron broth is ladled on top. Garnish with shredded cabbage that will soften slightly in the hot broth and you’ve got yourself some sulfur-rich soup…a name that doesn’t do justice to how deeply flavorful and tasty this meal is. The light tomato broth can be made creamier by adding coconut milk – your choice – and the soup works well with either firm white fish or fatty salmon.
Crisp, steamed veggies added at the end taste so much better than those that have been cooked to death in soup or sauce. Plus, you can steam veggies ahead of time and have them ready in the fridge to combine with so many meals. Add “ladled over steamed sulfur-rich vegetables” to the end of any of these recipes, and you’ll see how many possibilities there are:
And don’t forget about steamed cauliflower rice, the perfect sulfur-rich base for so many meals:
If you thought adding sulfur-rich vegetables to your diet was going to be hard, hopefully these recipes prove otherwise. Just slip them in with whatever else you’re cooking – and the meal will be better for it.
- 2 tablespoons butter
- 1 white or yellow onion, finely chopped
- 2-4 garlic cloves, chopped or sliced
- 1 (28-ounce) can chopped tomatoes (no salt added) with liquid or 4-6 fresh tomatoes, chopped with liquid
- 2 tablespoons tomato paste
- 1 teaspoon dried dill
- 1 tablespoon finely chopped parsley
- 4 cups of water
- Generous pinch of saffron threads
- 1 pound of fish (skin removed) such as salmon or firm, white-fleshed fish like Pacific halibut, tilapia, or Pacific cod cut into 1-inch pieces
- 1 head of cauliflower or broccoli (or a combination) broken into small florets
- 2 cups thinly shredded cabbage
- Salt to taste
- Optional addition: 1 can of coconut milk
Melt butter in a deep, heavy pot over medium heat. Add the onion and sauté a few minutes. Add garlic and sauté just one minute more then add tomatoes and tomato paste, dried dill and fresh parsley. Simmer rapidly, stirring often, until the tomatoes have cooked down a bit, about 15 minutes.
Add water. Bring to a gentle boil then add saffron. Simmer gently with a cover for 30 minutes. Add salt to taste.
Get your steamer going and steam broccoli and/or cauliflower until tender but not mushy.
Add the fish to the broth and simmer without a lid for 3-5 minutes. Stir in coconut milk if using. Ladle over steamed veggies. Garnish with cabbage.