Wednesday, 5 December 2012

Brussels Sprouts, Carrots & Celeriac in Mustard Sauce

I do like this kind of vegetable dish - several different things, finely shredded and cooked together with a bit of a sauce to liven them up. Apart from the shredding, which can after all be done in advance, they cook up very quickly and provid a lively balance of flavours and textures. I am happy to report that these are all veggies from our garden, although that's at least half the entire Brussels sprout harvest right there. The amazing, awful, relentless barrage of bugs seemed to end sometime in late August, which meant the brassicas could finely stop hanging on by their fingertips and start to actually grow. Unfortunately, it was really too late for them to accomplish much. Still, what little there was of them was delightful and we enjoyed them very much.

6 to 8 servings
45 minutes - 30 minutes prep time

Brussels Sprouts Carrots and Celeriac in Mustard Sauce

4 cups finely chopped Brussels sprouts
2 cups grated carrots
2 cups grated celeriac
3 tablespoons soy sauce
3 tablespoons rice or sherry vinegar
2 tablespoons Dijon mustard
2 tablespoons mild vegetable oil

Wash and trim the sprouts, and shred them finely. Peel and grate the carrots, and peel and grate the celeriac.

Mix the soy sauce, vinegar and mustard in a small bowl and set aside.

Heat the oil in a large skillet and cook the carrots and celeriac for about 5 minutes, stirring regularly, until cooked down and slightly browned in spots. Add the shredded Brussels sprouts, and mix in well. Add about a quarter cup of water, and cook the vegetables, stirring regularly, until the water has evaporated. Mix in the sauce until evenly distributed throughout, and serve at once.

Last year at this time I made Braised Lamb Shanks with Beans

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