Friday, 4 December 2009

Brussels Sprouts, Leeks & Carrots

There's something about the texture of finely shredded, sautéed vegetables that I find really appealling - cooked briefly enough to still have a hint of crunch, but with everything well blended and tender. This is a particularly nice combination, too.

4 servings
30 minutes prep time

Brussels Sprouts Leeks and Carrots
1 medium leek
1 large carrot
500 grams (1 pound) Brussels sprouts
2 tablespoons sunflower seed oil
1/2 cup water
1 teaspoon sugar
2 tablespoons tamari or soy sauce
2 tablespoons apple cider vinegar

Trim the leek, and chop it finely. Rinse it well and drain thoroughly. Peel and grate the carrot. Trim the Brussels sprouts, discarding any limp or damaged leaves. Shred them finely.

Heat the oil in a large skillet. Add all the vegetables and the water and cook, stirring frequently, for about 5 to 10 minutes, until the water is evaporated. If the vegetables are not done to your liking at that point, add a little more water and repeat.

Sprinkle the sugar, soy sauce and vinegar over the vegetables, and stir well. Continue cooking for a minute or two longer, until absorbed. Serve at once.

Last year at this time I made Sweet Potato & Carrot Purée and Pumpkin Squares.


K@ said...

I'm definitely going to try this on the weekend, except I'll substitute cabbage for brussel sprouts :) Never been a fan.

My mother used to make me eat just one when she served them. I would douse it in ketchup so the sugary tomato sauce would over power the evil vegetable.

Joanne said...

This is a great idea for a winter slaw. I love all of three of these vegetables so much, and it's SO colorful.

Ferdzy said...

K@, you should give the sprouts a try again sometime... I used to hate beets but I have gotten to quite like them. Up til I was about 30, though, I thought they were terrible. On the other hand, this would be very good with Savoy cabbage, I think.

The colour is great, isn't it, Joanne? I like to add a little carrot to green vegetables just for that pop of orange.

randomcha said...

I came across your blog randomly and made this for dinner last night. I served on top of some polenta. Delicious! Thanks for sharing.

Ferdzy said...

Glad you liked it, Randomcha!