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Recipe: Brussel Sprouts With Spring Vegetables edit
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Upload a photoCreated by: Anonymous
edit Ingredients
2 |
tablespoons butter |
2 |
tablespoons peanut oil |
½ |
cup diced celery root, or celery stalk and leaves, diced |
2 |
med. turnips, peeled and shredded |
1 |
pound tomatoes, peeled, seeded, and chopped |
½ |
cup fresh peas |
1 |
pound brussels sprouts, blanched tender |
2 |
tablespoons mixed herbs: oregano, marjoram, parsley, or tarragon (any combination) |
1 |
bunch spring onions, finely sliced on the diagonal |
|
edit Preparation
Step 1 |
The brussels sprouts are scored with an "X" on the bottom to allow the heat to penetrate the dense part of the root so that the vegetable cooks to the center. |
Step 2 |
Melt the butter and oil in a skillet and saute the celery root and turnips until tender, about 5 to 7 minutes. Add the tomato and peas, season with a bit of salt and continue to cook covered until the peas are tender, another 5 minutes. |
Step 3 |
When the peas are almost cooked, add the brussels sprouts and herbs, and continue to heat long enough to rewarm the sprouts. Uncover the pot and allow any liquid that has accumulated to reduce or evaporate. Add the spring onions and toss everything well. Correct the seasonings, give a grinding of fresh pepper, and serve hot. Serves 6. |
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