Brussels sprouts with preserved lemons and pomegranate

Nigella se Kersfees: Brussels sprouts with preserved lemons and pomegranate

I have no time for Brussels-bashing bigotry. I like sprouts in their traditional incarnation; as well as roasted till charred in a hot oven; thinly sliced and stir-fried; shredded and in a salad. This exotic casserole is my new favourite way of eating them. You can omit the butter and simply up the olive oil for a vegan offering.

DIEN 4-6

2 tbsp regular olive oil

25g ongesoute botter

1 leek (125g-150g trimmed weight), dun gesny

2 cloves garlic, peeled and minced

50g (approx 2 klein) preserved lemons, finely chopped

1 tsp ground cinnamon

750g Brussels sprouts, trimmed and halved from root to tip

2 tsp sea salt flakes

125ml water from a freshly boiled kettle

leaves from a small (approx 25g) bunch flat-leaf parsley, grof gekap

4 tbsp pomegranate seeds

  • Heat the oil and butter in a casserole or heavy-based pan that has a lid, and fry the sliced leek, stirring occasionally, for about 5 minutes over a medium-high heat until softened but not browned.
  • Add the minced garlic and finely chopped preserved lemon and stir again, before adding the ground cinnamon.
  • Now add the halved sprouts and turn them in the pan to get them really well coated before sprinkling with the salt and pouring the water into the pan.
  • Stir again, then clamp on the lid and cook them over a medium-high heat for 3-5 minutes until they are tender, but not soft.
  • Once they are ready, stir through about three quarters of the chopped parsley and 2 tbsp of the pomegranate seeds then turn out into a bowl. Sprinkle with the remaining parsley and pomegranate seeds then serve.

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