My time is too limited to Brussels-bashing hatred. I enjoy sprouts both in their original forms. My new favorite way to enjoy them is in this delicious casserole. For a vegan version, you can simply omit butter.
SERVES: 4-6
2 tbsp regular olive oil
25g unsalted butter
1 leek (125g to 150g trimmed body), thinly sliced
2 cloves minced garlic
Finely chopped preserved lemons (approx. 2 small ones) 50g
1 teaspoon ground cinnamon
Brussels sprouts – 750g, cut and half from the root to the tip
2 tsp sea salt flakes
Get 125ml of water out of a boiling kettle
Leaf from a small, approximately 25g flat-leaf bunch of parsley.
4 tablespoons pomegranate seed
- In a heavy-based saucepan or casserole with a lid heat the butter and oil. Once the oil has warmed, fry the leeks for 5 minutes on medium-high heat, stirring frequently, until they are softened, but not brown.
- Mix the minced garlic with the finely chopped preserved lime and mix again. Finally, add the ground cinnamon.
- Then add the halved sprouts. Turn them over in the pan until well coated.
- Once again stir, close the lid, and continue to cook for 3-4 minutes on medium-high heat until they become tender but firm.
- Mix in about 34 cup chopped parsley. Add 2 tbsp pomegranate seed pieces. Finally, turn the mixture into a bowl. Then sprinkle with remaining parsley, pomegranate and other ingredients.