Kamis, 23 November 2017
Winters in California are highlighted with cruciferous and root greens. Brussel sprouts on the stem are on the farmer's market all through the valley and shoreline. Broccoli, so candy, that only a gentle steaming will suffice. Yukon gold potatoes , the creamy yellow flesh rivals all potatoes for taste. All are so good together with the contemporary winter onions that seem like gigantic contemporary inexperienced shallots. This is an important veggie and vegan dish that may have you ever longing for extra on the subsequent tenting or rafting trip !
Brussel Sprouts with Yukon gold potato
Dutch oven or massive iron skillet
1/four cup of olive oil (or much less)
1 complete massive diced yellow onion
1 bunch of chopped shallots or contemporary winter onions
three massive diced Yukon gold potatoes
1/four stem of contemporary brussel sprouts
1 cup of cleaned lower broccoli heads
1 Tbsp of oyster sauce (skip this for vegans)
soy sauce to style (omit if utilizing oyster sauce)
splash of rice wine vinegar
pinch of chili flakes
Add 2 Tbsp of olive oil to a big skillet. Warmth till oil is medium. Add diced onions. Saute till edges are carmelized. Add diced shallots. Proceed to carmelize each onions. Push to the facet of the pan. Add extra oil. Add diced potato and cook dinner till translucent. Push to the facet of the pan. Add brussel sprouts. (if lower in half, they may cook dinner sooner) As brussel sprouts begin to wilt, add broccoli heads. Cook dinner till heads are vivid inexperienced. Add oyster sauce or soy sauce, rice wine vinegar and a pinch of chili flakes. Stir all elements gently; attempt to not smash the potato. Serve instantly.
Variations: add cooked meat; rooster, pork, beef to make this a one-pot meal. Add kale, cabbage or different greens to this dish on the very finish of the cooking course of for much more of a cruciferous enhance!
Brussel Sprouts with Yukon gold potato
Dutch oven or massive iron skillet
1/four cup of olive oil (or much less)
1 complete massive diced yellow onion
1 bunch of chopped shallots or contemporary winter onions
three massive diced Yukon gold potatoes
1/four stem of contemporary brussel sprouts
1 cup of cleaned lower broccoli heads
1 Tbsp of oyster sauce (skip this for vegans)
soy sauce to style (omit if utilizing oyster sauce)
splash of rice wine vinegar
pinch of chili flakes
Add 2 Tbsp of olive oil to a big skillet. Warmth till oil is medium. Add diced onions. Saute till edges are carmelized. Add diced shallots. Proceed to carmelize each onions. Push to the facet of the pan. Add extra oil. Add diced potato and cook dinner till translucent. Push to the facet of the pan. Add brussel sprouts. (if lower in half, they may cook dinner sooner) As brussel sprouts begin to wilt, add broccoli heads. Cook dinner till heads are vivid inexperienced. Add oyster sauce or soy sauce, rice wine vinegar and a pinch of chili flakes. Stir all elements gently; attempt to not smash the potato. Serve instantly.
Variations: add cooked meat; rooster, pork, beef to make this a one-pot meal. Add kale, cabbage or different greens to this dish on the very finish of the cooking course of for much more of a cruciferous enhance!