I used this recipe but opted to grind the cashew nuts before adding them to make a creamier sauce.
Tag Archives: brussels sprout
I used this recipe for the concept, but boiled the sprouts for 5.5 minutes instead of microwaving them. I substituted the dried cranberries for dried cherries. I made the dukkah using almonds and pinenuts along with sesame seeds, coriander, and cumin.
I did not really care for the dish, but fortunately the person I was making it for did. I think I have to conclude that I simply do not like sprouts boiled, only stir-fried or roasted, and I do not like them with lemon juice. The person who was tasting them likes the classic recipes for sprouts and this was a good variation along those lines.
I gave the Brussels sprouts with soba noodles another try, this time with the addition of carrot shavings. I also used black sesame seeds instead of white ones. Otherwise I stuck to the modifications described in my previous attempt. It is certainly my first choice for sprouts.
Brussels sprouts are served on a bed of buttered parsnip mash in this recipe.
I did not have fresh oregano so I had to modify the recipe by using dried.
I have been posting a lot of Brussels sprouts recipes because they are a healthy cheap seasonal vegetable, and are sold in a large bag. I am not actually very fond of them, so I am always trying new recipes to see what I prefer, and now have several I like. I generally half or quarter recipes like this so that I can eat the sprouts prepared a number of different ways, instead of filling my fridge with leftovers which I may not want.
To fend off cold, I made a soup with a base of ginger, garlic, soy sauce and sesame oil. After boiling it for a few minutes, I removed the ginger and garlic. I added snow peas and carrot, then, after three minutes, sweet pepper, soba noodles and Brussels sprouts. After two minutes I added bean sprouts and let them cook for one minute before adding spring onions and serving the soup.
I served this with a side of smashed cucumber salad.