On the 15th of April is our Easter, so next week we’re going to Greece to be with our families! Yayyyy! Excitement is kicking in! 😀
Plus, fasting will be over and I’ll be able to stuff myself with eggs and cheese! Because, yes, I love meat and I’ve missed it, but not nearly as much as eggs and cheese…
Now, one dish that didn’t contain meat/cheese/eggs/cream, and I enjoyed recently was this:
I really like Brussels sprouts, and this combination of ingredients was a rather pleasant surprise! The sweetness of the raisins was complementing the particular flavor of the sprouts very nicely!
Let’s proceed to the fast and easy preparation!
If you use fresh sprouts: wash them, cut a small part of the stem, remove the outer leaves if needed, and slice them in half.
If you use frozen sprouts (as I did, cause sadly they were out of fresh): no need to thaw them.
Chop the shallots and prepare the raisins.
Add some olive oil in a pan and stir the sprouts in. Let them fry, stirring occasionally, until they get brownish spots and are soft. Season with salt and pepper.
Add the chopped shallots and raisins. Let cook until the shallots are soft.
Note: I had some small potatoes, already boiled, and I decided to use them. I added them when the shallots were soft, to avoid overcooking and smashing them. But this is totally optional! (Although I reaaaaaally liked the addition 🙂 )
Pour the vegetable broth, stir, and let simmer.
Wait until the broth is completely reduced.
Aaand: Ta dah! 🙂
A delicious (and quite healthy I want to believe) dish that can be served as a main course or as a side dish!
Realization: Some things (luckily not many) will never make it to my husband’s “love-to-eat” list. He opted for a fresh, filling salad instead:
I’ll admit it. It was fantastic.. 😀
Have a nice day!
Serves 2-3 people
Adapted for vegetarians from the Bon Appetit original recipe
400g Brussels sprouts
3-4 New potatoes, boiled (optional)
½ cup vegetable broth
25ml olive oil
Add olive oil in a pan and stir the sprouts in. Let them fry, stirring occasionally, until they get brownish spots and are soft. Season with salt and pepper. Add the chopped shallots and raisins. Let cook until the shallots are soft. Add now the boiled potatoes (if you are using any). Pour the vegetable broth, stir, and let simmer until the broth is reduced.