Either it’s a brutally slow week for news, or I’m in some sort of post-holiday slump. In either case, I’m going to close out this week’s entries with some low-carbon cooking. If you don’t like brussel sprouts, stop reading. If, like all right-thinking people, you understand that brussel sprouts are awesome, but want to move beyond the “sautee in buckets of butter” or “roast until crispy” methods of preparation, read on.
This recipe is not only vegetarian but vegan. It’s also, in my opinion, one of my more successful recent experiments. Enjoy.
* 1/2 lb brussel sprouts (or more — go crazy! Wooo! Brussel sprouts!)
* 1 tablespoon fennel seeds
* 2 tablespoons chopped mint
* 1/2 an apple
* olive oil
1. Shred the brussel sprouts: cut them in half through the base and lay the halves on their flat sides. Slice them crosswise into thin ribbons. Discard the knobby bit at the base.
2. Julienne the apple into matchstick-sized slivers (here’s how).
3. Over medium heat, toast the fennel seeds in some olive oil until fragrant.
4. Add the shredded brussel sprouts to the hot oil, salt liberally, and cook until the leaves become tender but not too soft (about five minutes).
5. Take off the heat and stir in the mint and apples.
* If you’re feeling lazy, you can cut down on chopping and shopping time by omitting both the fennel seeds and the apple. The dish loses a little something, but it’s still more than good enough for a weekday side.
* Or skip the apples and add sweetness via raisins or currants, which don’t require chopping.
* Nuts. I’m thinking maybe pistachios.