Brussel Sprouts meet Candied Ginger and Pecans
Hands down this is
my favorite way to eat Brussel Sprouts - even
non-believers like my husband have now been converted to
the yummy goodness of these scrumptious green ball of leaves.
Ingredients
Brussel Sprouts
Onions (I prefer purple to yellow or white) - finely chopped
grated ginger
Soy Sauce
Candied ginger - finely chopped
Candied pecans or walnuts
Preparation
I like to cut the tips off the sprout, split them in half and lightly steam them for about 4 to 5 minutes.
In the meanwhile, I grate a little ginger, chop up the onion and hum a little tune. I can't help myself with the singing - Brussel sprouts really do
cheer me up.
As soon as the sprouts are lightly steamed, I
plunge them in cold water to prevent them from over-cooking.
In the meanwhile, I heat up a little oil in my beloved cast iron pan. My voice starts to hit the high notes as I introduce the onions, grated ginger and oil to each other. A splash of soy-sauce gets the ingredients really talking to each other. I wait a minute for them to get acquainted. When they're ready, the chopped candied ginger makes its welcome appearance. The dance begins and they swirl around each other for a bit.
The music crescendos and they are so ready for the grand entrance of the Brussel Sprouts. Everyone crowds around the sprouts welcoming them into the mix. And then I add a sprinkle of nuts just as things are settling down a tad. I trill as I give them a whirl around their oiled cast iron dance floor and transfer them into an elegant serving dish.
The Grand Finale
I am so excited that
I can barely hold my voice steady as I take a deep breath and announce: "Dinner's Served!"