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.