The sprout that did not want to be shredded – Shredded brussel sprouts with carrots, leaks and mustard seeds
Le chou qui ne voulait pas être émincé – Emincé de choux de Bruxelles aux poireaux, carottes et graines de moutarde
Sometimes I like to cook the “undesirables” and find ways to make them more exciting. Brussels sprouts have not been the most favorite vegetables of French people, they are strong in flavors and heavy to digest, but I like them. They’re too cute. It seems like the flavor of a regular cabbage has been condensed into a small little ball.
Who said brussel sprouts need to be eaten in their full size? You can also remove each leaf and saute them, or shred them.
Ingredients for 4
- 1 lb brussel sprouts
- 1 leek, chopped
- 1 carrot, chopped
- 1/2 onion
- 1 tbs mustard seeds
- 1 tsp turmeric
- 1 tsp cumin powder
- 1 tsp rice vinegar
- 1 tbs olive oil
- salt and pepper
Preparation
First cut the sprouts in half and start shredding them. Slice leeks crosswise as well as the carrots. Heat wok and add mustard seeds, when they start to pop, remove from heat, add olive oil, and onions. Brown the onions, then add the turmeric and cumin powder. Add shredded vegetables, rice vinegar, salt and pepper. Cook until tender but still firm. Sprinkle with cilantro.
We LOVE it in our house. WAY ahead of turnips, brsusel sprouts or lima beans. Mostly I just bake it and sprinkle some salt and parm on top and we each eat right out of our own half. But attached is a ‘killer’ recipe that I also make sometimes. Not super easy, but so worth the time. Spaghetti Squash with Peas and Almonds 1 large spaghetti squash1 tablespoon extra-virgin olive oil1 medium red onion, halved and sliced14- to 16-ounce can diced tomatoes, undrained1/2 teaspoon grated fresh gingerl/2 teaspoon dried basilDash nutmeg1 teaspoon good-quality curry powderSalt and freshly ground pepper to taste3 tablespoons chopped fresh parsley1 1/2 cups thawed frozen green peas1/3 cup slivered toasted almonds6 servings. Preheat the oven to 375 degrees.Cut the squash in half lengthwise; remove the stem and seeds. Place, cut side up, in a casserole dish with l/2 inch of water. Cover tightly with foil and bake for 40 to 50 minutes, or until easily pierced with a fork. When cool enough to handle, scrape the squashes lengthwise with a fork to remove the spaghetti-like strands of flesh.Heat the oil in a large skillet. Add the onion and saute9 over medium heat until golden. Add the tomatoes, ginger, basil, nutmeg, and curry powder, then stir in the squash. Simmer over low heat, covered, for 10 minutes, stirring occasion ally. Season to taste with salt and pepper. This dish may be made ahead of time up to this point.Just before serving, add the peas and parsley and heat through. Take care not to overcook, so that the peas don’t lose their bright color. Transfer to a serving container and scatter the almonds over the top.