[Brussels Sprouts chopped and simmered in cream]
...I chose this chopped recipe because I thought these Brussels Sprouts were rather large...and would be better chopped or shredded...
...so first you have to follow the instructions for
VEGAN CHOUX DE BRUXELLES BLANCHIS...the preliminary cooking...
...where you make the little X in the ends of all the Brussels Sprouts...
...and then you just pop them into a pot...
...and boil them lightly for about 5 minutes...
...then you get some Earth Balance (or other vegan butter) sizzling in a pan...
...chop the blanched Brussels Sprouts...
...and shake them over moderately high heat without browning them...I actually thought they might be better slightly browned...but I didn't...as I guess this is meant to focus on 'creamy'...
...so I poured in some homemade Almond Cream...
...and let that cook gently...covered...
...until almost all of the cream was absorbed...
...transferred to a warmed vegetable dish...
...not the prettiest side dish I've ever made...but it is really very tasty...
...and finally top it with some more Earth Balance...and you're supposed to add chopped parsley...but I'm not a fan of parsley...so I hardly ever do that...
Substitutions
Almond milk/cream for the cream...I used homemade...
recipe here...
Earth Balance (or other vegan butter) for the butter...
Recipe here:
Mastering the Art of French Cooking pp. 453 - 454
that's neat, i would have not thought to "cream" them. i agree that browning them would probably give it a nice flavor.
ReplyDeletelove, k
Yum and the green remains so viivid, this would be a lovely accompaniment to most traditional British suppers. I saw your comment - do you wish to submit it to the EatYourGreens challenge, if so please can I ask you put a link to the EatYourGreens page. and if so, it will be showcased at the end of Feb now as my colleague the VegHog is cohosting.
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