It’s winter and Brussels sprouts are in season. Here’s one delicious way to serve them.
Like any vegetable, the Brussels sprouts are best cooked in the minimum amount of water possible so they are more steaming than boiling. We can then use that water in the sauce, keeping all the flavour and nutrients in the meal.
It is also important to cook them right at the end of the meal preparation so they stay bright green.
Brussels Sprouts in Coconut Cream Sauce
Tbsp = Tablespoon 15ml, tsp = teaspoon 5ml, cup = 250ml
- 500g Brussels sprouts
- 225g (around 1 cup) coconut cream*
- ½ tsp organic sea salt
- 1 ½ tsp corn starch
- ¼ of a small red onion (around 20g)
*Find a quality coconut cream. It should not list water on the ingredients, it should be 100% coconut cream, and may have some stablisers to keep it from separating. The ones containing water also contain thickeners, and are quite unappetizing compared to the genuine article.
Start by washing and peeling off the outer-most layer if it’s a bit grotty looking. Trim the stalk. Place in a small/medium saucepan with a little water (like thumb depth covering the bottom) and a pinch of salt. Cover and boil/steam gently for around 10 mins until just tender and bright green. Drain, reserving cooking liquid.
- Dice the onion very very fine and set aside.
- Place the coconut cream and salt in a small saucepan over a medium heat and bring to the boil, stirring occasionally.
- Dissolve the corn starch in a tiny amount of cold water (just enough so it dissolves) and add to the sauce, stirring continuously while it thickens.
- Add around 50ml (3 Tbsp) of the sprouts cooking water to thin it down a little and stir in.
- Stir in the finely diced red onion and remove from the heat.
- Add the (still hot) drained sprouts and stir through. The sauce should coat them nicely. Place in a heated serving dish and eat immediately.
Some ideas for serving: Yummy with potatoes in any form or quinoa stir-fry or polenta with beans. A good winter staple.