purplebrusselssproutsYou can always find Amelia Saltsman at the Santa Monica Farmers Market.  After all, she is the author of The Santa Monica Farmers Market Cookbook.  This week on the Market Report, Amelia shares a recipe for Brussels sprouts, using Alex Weiser’s purple variety.  Unfortunately they are no longer available, but you can use this recipe with the green kind too.  Keep reading for the recipe…

Purple (or Green) Brussels Sprouts with Walnut Oil and Meyer Lemon
From Amelia Saltsman

Purple, or red, Brussels sprouts have a nuttier flavor than green ones and their heads are fairly loose, making it easy to break them apart into separate leaves for this beautiful presentation. But, this dish is also delicious made with green sprouts. Simply cut the ends off and boil green sprouts a little longer so that you can pull them apart.

1 lb purple Brussels sprouts
Walnut oil (or olive oil)
1 Meyer lemon
Kosher or coarse sea salt, such as Maldon
Freshly ground black or white pepper
Parmesan or other nutty shaving cheese, optional

Have a strainer and a bowl of ice and water ready nearby. Cook Brussels sprouts in boiling salted water for 2 to 3 minutes, until color brightens and sprouts are crisp-tender. Drain and plunge into the ice water to stop the cooking and preserve the color. Drain and pat dry. Pull apart the sprouts as though you were breaking apart a head of lettuce. You can leave the center “hearts” intact; they’ll add texture to the dish. Place the sprouts in a serving bowl, drizzle with a little walnut oil, and give a generous squeeze of Meyer lemon. Season with salt and pepper and toss. If you like, shave some cheese over the top.

Makes 6 servings.

If you’re using green Brussels sprouts: trim off the ends of the Brussels sprouts to expose the lower edges of the leaves. Boil for 3 to 5 minutes, drain, and shock with ice water as above. Break apart the sprouts as best you can. Or, put the sprouts through the slicing disk of a food processor to make a “slaw.”

© 2011, Amelia Saltsman.

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