Friday, January 1, 2010

Brussels Sprouts and Veggies

108 yoga recipes - Brussels Sprouts from ClaudiaYoga on Vimeo.

This recipe comes courtesy of my Miami friend Martin. I never knew that Brussels Sprouts could be sauted, but they can...

By the way, this time I include a video... it is 2010 and we are going all out.

20 Brussels Sprouts (a little container)
Olive oil,
salt pepper to tasteCilantro (half a bunch)
2 Carrots peeled and shredded
1 Zucchini
1 medium Onion
a few garlic heads
Any other vegetables you feel may go well with it

Cut the Brussels Sprouts in half. Set up a nice pot or frying pan, a cooking pot is better, then add olive oil until is heated (or butter if you prefer), and place the sprouts in it, then the onions (the idea is to start with the vegetables that take longer to cook). Let it simmer for about 5 minutes at a slow fire.
Keep it covered so that a "steaming" effect can take place.

Then add the carrots and the garlic, and let it stay for 7 minutes or so. After a few minutes add the zucchini cut in squares or slices, then at the last minute the cilantro. If the pan gets to dry add more oil or a little (tiny bit) of hot water.

In total it should be cooking for about 20 minutes so that the sprouts break and they are soft. Add the salt and peper as it is cooking and to taste.

Serve with rice or couscous.




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