Just back from our yearly retreat in India. Feeling FULL of stillness and quiet…
A recipe created last year for Holmes Place magazine as part of an ongoing concept of seasonal ‘superfoods’ throughout the year.
Brussels sprouts are a warming food that supports the stomach and large intestine. They are very similar to cabbage and have a similar range of cancer-fighting compounds. Brussels sprouts are rich in many valuable nutrients and are an excellent source of vitamin C and vitamin K. They are a very good source of numerous nutrients including folate, manganese, vitamin B6, dietary fibre, choline, copper, vitamin B1, potassium, phosphorus, and omega-3 fatty acids. They are often recommended for chronic fatigue, headaches, and hypertension.
golden-crusted brussels sprouts
Serves 4
I love how easy brussels sprouts are to prepare and how they require very little seasoning to make them shine. Look for brussels sprouts that are small and tightly closed. The smaller ones cook through quicker, whereas the larger ones tend to brown on the outside long before the insides are done. A lovely side dish to serve with a simple dal and rice.
ingredients
24 small brussels sprouts
2 Tbsp melted ghee\oil – divided
zest from one lemon
1 Tbsp freshly squeezed lemon juice
fine rock salt and freshly ground pepper
preparation
1. Wash and pat dry the brussels sprouts, trim the stem ends and remove any raggy outer leaves, then cut in half from the stem to the top.
2. Toss them gently in a bowl with 1 tablespoon melted ghee, being careful to keep them intact.
3. Heat 1 tablespoon ghee in a large skillet over medium heat. Do not overheat the skillet, or the outside of the brussels sprouts will cook too quickly.
4. Place the brussels sprouts in the pan flat side down in a single layer, sprinkle with salt, cover, and cook for approximately 5 minutes; the bottoms of the sprouts should only show a hint of browning. Cut into or taste one of the sprouts to check whether they are tender throughout. If not, cover and cook for a few more minutes.
5. Once just tender, uncover, turn up the heat, and cook until the flat sides are golden brown and caramelized. Use a metal spatula to toss them once or twice to get some browning on the rounded side.
6. Season with more salt, a few grinds of pepper, a sprinkling of lemon zest and a squeeze of lemon juice. They are almost like eating candy, lovely bite-sized pieces.
Goodness shared by Stacey
