Vegetables are so versatile. Why just have sprouts on their own when they can be teamed with leeks and ginger, for instance?. The sprouts are pan fried with the ginger then leeks, lime juice, lime zest, a few drops of yuzu and vegetable broth are added.
Yuzu is a Japanese citrus fruit with an intense flavor, so only a few drops are needed. It can be used in sweet and savory dishes and also salad dressings. It is becoming more popular on menus. I buy my yuzu juice online as I haven’t found it locally.
2 tbsp. extra virgin olive oil seasoned with salt and freshly ground black pepper
1 tbsp. ginger – peeled and grated
1 pound of Brussels sprouts – halved or quartered depending on size of sprout
3 medium size leeks – use only the whiteish parts, wash thoroughly and slice thinly
Juice of 1/2 a lime
Zest of 1/2 a lime
A few drops of Yuzu juice
2 tbsp. vegetable broth
Place the seasoned olive oil in a skillet and when oil is sizzling add the ginger, turn the heat down and cook for a minute or so until you can smell the ginger.
Add sprouts and cook until they are nicely browned. This will take 10 minutes or so. Turning them over frequently.
Add leeks, lime zest, lime juice, yuzu juice and vegetable broth and cook until leeks are softish – 3 to 5 minutes.
Growing up in the UK we always had sprouts as a side dish at Christmas – usually picked from the garden on a cold morning and our fingers went numb! Sprouts go well with turkey as does bacon (often wrapped around a sausage). Hence, sprouts and bacon make a good team. The sprouts are tossed in olive oil before roasting. The bacon – thickly sliced and cut into small strips – is mixed with the sprouts and then put in the oven for an hour at 400 degrees.
2 pounds of sprouts – prepared by cutting the bottoms off and removing the outer leaves. Ideally the sprouts should be relatively small, so if not, cut them into halves or quarters.
2 tbsp. olive oil seasoned with salt and freshly ground black pepper
6 rashers of thick bacon – cut into thin slices
Place sprouts in a bowl and toss well with seasoned oil, then place in a roasting dish.
Add the bacon and mix well.
Roast in oven for an hour and turn them over every 20 minutes.
Wonderfully healthy and crunchy salad with an orange mustard dressing.
8 oz. Brussels sprouts – thinly sliced
2 carrots – grated
4 oz. celery root – peeled, sliced and cut into small pieces
2 tbsp. red onion – finely chopped
Handful of raisins
Combine the above ingredients in a salad bowl and toss well with the dressing
Orange Mustard Dressing
Juice and pulp of 1 orange
1 1/2 tsp whole grain mustard
1 tbsp olive oil
Salt and freshly ground black pepper
Combine all ingredients and mix well before pouring over salad.
Brussels Sprouts Salad (serves 4)
I love Brussels sprouts as a Fall/Winter veg and turkey for Thanksgiving/Christmas wouldn’t be the same without them, but raw in a salad – not so sure. However, I tasted this raw sprouts dish in a restaurant and was nicely surprised but thought I would substitute the raw for cold roasted sprouts with their more dense, nutty flavor. Along with the sprouts goes parma ham – a nice pairing – celery, cranberries and finely sliced walnuts served on a bed of arugula/rocket. As a dressing honey mustard is a must.
1 pound of Brussel sprouts (before cleaning off outer leaves) – quartered
2 slices Parma ham – cut into slivers
3 oz celery – diced
Small handful dried cranberries
1 tbsp. walnuts – finely sliced
Honey Mustard Dressing
1 tbsp. cider vinegar
3 tbsp. extra virgin olive oil
1 tbsp. Dijon mustard
1/2 tbsp. honey
Put all ingredients in a screw top jar and shake well to emulsify.