Shaved Brussels Sprouts and Leeks
Brussels sprouts are the unsung hero of the table. I think they are a great test of character: Anyone who loves them must have good taste. My mom (a fantastic cook and my first culinary influence) makes a delicious version of this recipe adding toasted, chopped pecans. To be as great as her, spread out 1 cup of pecans on a baking sheet and toast at 350°F for 5 to 10 minutes. Chop 'em and toss in with the Brussels sprouts and leeks before serving. Yum. Thanks, Mama.
- 4 cups sliced Brussels sprouts
- 1 nice leek, sliced into 1/2" pieces, including the green
- 3-4 Tbs olive oil
- 1 Tbs umeboshi plum vinegar
- 2 tsp aged balsamic, or 1 teaspoon balsamic plus 1 teaspoon maple syrup
- 1 tsp shoyu (soy sauce)
- sea salt
- Steam the Brussels sprouts for about 5 minutes, or until just tender enough to pierce with a fork. Remove from the pot and shock under cold, running water just after steaming to arrest the heat to prevent overcooking.
- Then steam the leek for about 4 minutes, until perky green and tender. The time will vary depending on the size of the veggies and the cut of each. Remove from the pot and shock.
- Toss in a bowl with the olive oil, umeboshi plum vinegar, aged balsamic (or balsamic plus maple syrup), and shoyu. Adjust to taste and season with sea salt as desired.
Copyright © 2005 by Renée Loux
Serving Suggestion: Excellent warm or at room temperature. Stores well for a day or two.
Calories from Fat 61 (64%)
(11%)Total Fat 7g
(5%)Saturated Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Total Carbohydrate 8g
(10%)Dietary Fiber 2g
Sugar Alcohols 0g
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