Brussels sprouts. You either love them or hate them according to how your grandmother prepared them.
The question “Do you like Brussels sprouts?” always receives a definitive answer in the world.
It is difficult to actually get someone to try Brussels sprouts who hasn’t grown up with them. Roasted, sautéed, blanched, I personally love the tiny cabbages. Not so much for the outside world.
That is until I combined two of my favorite methods, creamed and salad. The most beautiful combination of the warm and smooth Brussels sprouts versus the tart crisp and tangy of the salad.
Maybe next time when your friends crinkle their nose at the petite cabbage you can smile with relief, as you know how to introduce them to the petite vegetable.Brussels Salad with Creamed Brussels Sprouts Makes 6 servings
For the Brussels Salad2 pounds of Brussels sprouts, stalk cut off the end of each so 50 percent of the leaves fall off easily 1 shallot, sliced thinly 1 tart red apple julienned 1/2 cup walnuts chopped 2 each radish julienned 1/4 cup apple cider vinegar 1/2 cup oil, grape seed, olive or avocado 1/4 teaspoon salt freshly cracked pepper to taste
For the Creamed Brussels Sprouts1 clove garlic 1 shallot 1/2 cup cream, vegetable stock or chicken stock may be used instead 2 tablespoons butter, vegan butter may be used as a substitute 1 teaspoon salt, use a little at a time until desired taste is reached
To prepare the Brussells Salad:
Peel off the outer leaves of all the Brussels sprouts, reserving the core, wash and drain. In a bowl, add the shallot, apple, walnuts and radish, mix together. Drizzle the vinegar and oil over the ingredients, let sit for 20 minutes.
To prepare the Creamed Brussells Sprouts:
While the shallot mixture is marinating, bring a small pot of water to boil and drop the garlic, shallot and the core of the Brussels sprouts in the water and boil for about 5 minutes. Strain and place the cooked Brussels, garlic and shallot in a food processor. Puree for 1 minute, add the butter and cream, pulse until smooth. Season with salt.
For plating: Add the Brussels leaves to the shallot mixture and toss until thoroughly coated. Place about 1/8 cup of the puree on each plate and top with the Brussels salad. Season with pepper if desire.
Source: Renee Kelly
Renee Kelly is the owner of Renee Kelly’s Harvest in Johnson County. Her passion lies in changing the food system, one plate at a time. Her inspiration is Mother nature and the many growers in the Kansas City area.