I can't get enough of these tasty mini-cabbages. I like them prepared in so many ways - sauteed, charred, even raw. But in keeping with my hearty, comforting cold weather themed recipes, I am serving them up for this post in a creamy, spiced, indulgent way that even the most ardent anti-sprout people would love.
Oh, and this is one of the quickest Brussels sprout dishes to make. Normally, the spouts are blanched in boiling water, shocked in an ice bath and then charred or sauteed, which can take a little time. For this dish, I slice them thinly with the help of the food processor, simmer in milk for a few minutes, season with a sprinkle of ground spices - and voila! Done. 10 minutes tops.
One fun way I have been infusing flavor into vegetarian dishes like this one is through spices. The kind of spices you add can transform a dish completely. In this dish, I sprinkle in a little garam masala, which is a blend of ground spices commonly found in Indian and South Asian cuisines. The exact spices used varies on the brand or the region the mixture came from but often contains cumin, cloves, peppercorns, coriander, cardamom, star anise and nutmeg. The combination adds an intriguing complexity, without overwhelming heat.
Shaved Brussels Sprouts in Garam Masala Cream
If you don't have a food processor with a slicing blade, carefully slice Brussels sprouts using a mandolin or sharp knife. If you want an even creamier, richer version, swap out the whole milk for cream or half & half.
1 pound Brussels Sprouts, trimmed & washed
2 tablespoons butter
salt & pepper to taste
3/4 cup whole milk
1/2 teaspoon garam masala
Use the slicing blade on your food processor, thinly slice (or shave) the Brussels sprouts. Melt butter in a large skillet over medium heat. Add in shaved Brussels sprouts and saute 2 minutes. Season with salt and pepper to taste. Add in milk and simmer, stirring occasionally, 7 minutes or until most of the liquid has evaporated. Stir in garam masala and serve.