The Trinity

Emeril told me once that The Trinity was onions, celery and green bell pepper.

Such beautiful shades of green. (My favorite color!) I had an instant visual and always remembered this Cajun/Creole alternative to the French “Mirepoix” or Spanish “Sofrito.”

But a Trinity was the last thing on my mind as I was rummaging around my fridge last night.  I was really just wondering what to do with that extra pound of Brussels Sprouts. I had purchased too many of for my Easter lunch the week before and I was under pressure to get these little jewels cooked before they got all wilty looking. In my rummaging I found some forgotten celery hearts and of course those wonderful spring onions recently purchased on a whim because they look so appealing.

A Trinity was upon me!


Why not Brussels sprouts instead of bell pepper? And while I was at it – why not roast these instead of dicing real small and sauteing? Besides I really wanted to make these three veggies the main event and not just use them as a flavor base.

So I washed, trimmed and split the sprouts. I sliced the spring onions nice and thin. And I peeled and rough chopped my celery.

Emeril also told me once to peel my celery and that it would be a whole new experience. I did; he was right and I have been doing this ever since.

Into a 400 degree oven for 20 minutes. I pre-oiled the dish with dash of olive oil so there wouldn’t be any sticking. I also dotted the top with butter and salt/pepper.

While all that was roasting, I noticed a little leftover ham in the fridge. (Okay, I confess, it wasn’t  really leftover – it was really the ham we keep around for my husband’s “Western omelet” addiction. But I didn’t think he would notice if I borrowed a little.) I threw this in. along with some dried dill and roasted everything another 10 minutes.

By the way for the vegetarians among us – leave out the ham.

What and how to serve this…

As a side dish? yep – I see this beside breaded chicken cutlets smothered in Swiss cheese – kinda like a deconstructed Chicken Cordon Bleu.

As a base for soup? why not – just puree and add in a little milk/cream. (But if I did this I wouldn’t roast/puree the ham but serve it in the soup as a garnish.)

As a main dish? absolutely – just cook up some fluffy rice and serve.

Full Disclosure:

What is nicer than a little green on green? I sprinkled dried dill on top in the last 10 minutes of roasting when I added the ham.

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