Thursday, April 11, 2013

my favorite recipe creation of the year ::
pan-seared shaved brussels sprouts with creamy dijon-curry sauce

Or more familiarly, Pan-Seared BS with Creamy-Dijon Sauce. The recipe name was starting to sound so pretentious that I needed to insert a bit of levity. This recipe is hands-down my favorite concoction of 2013, so far. Case in point: it's designed to feed four as a side, but I scarfed down the entire batch for dinner last night solo.

When you cook shaved Brussels sprouts, they develop a caramel-licous sweetness – very un-BS-like. I'm sure that, if blind-folded, non-foodie taste testers trying shaved BS [!] might not even suspect which vegetable they were consuming. I dressed the sweet seared shavings in a creamy fusion Curry-Dijon Sauce: it may sound like an unlikely combo but the smooth, deep flavors of Caribbean curry powder complement the kick of Dijon mustard, especially when tempered in a silken tofu base. Topping it with a layer of toasted pecans adds yet another element of earthy complexity. Plus, the crunch is nice.

One thing that's nice about this recipe is that you can make just the seared BS [I know, I know] as written. Adding the sauce makes it fancier and tastier. If you're in the mood for a showstopper, add the toasted pecans. A small extra step that your tummy will thank you for profusely.


Pan-Seared Brussels Sprouts

  • 5 cloves garlic
  • 1 1/2 inch piece of ginger, peeled and finely chopped
  • 1 small onion, quartered
  • 7 cups shaved Brussels sprouts [Thinly slice them yourself with a mandoline or if you're lazy like me, Trader Joe's sells them already shaved]
  • 1 T olive oil

Creamy Dijon-Curry Sauce Makes a healthy cup. Use the rest as a veggie or Buddha bowl topper.

  • 12.3 oz container of silken firm tofu [aseptic container, not refrigerated tofu. That is too grainy for this recipe]
  • 1 T Veganaise or other vegan mayo
  • 1 tsp Caribbean curry powder [not Indian]
  • 1 T Dijon mustard
  • 2 tsp brown mustard seeds
  • Salt and pepper, to taste
  • Plus 1/4 cup crushed, toasted pecans, for topping
In a food processor, whiz together the garlic ginger and onion until couscous size or slightly larger. [Do not clean the processor yet.] Heat oil in a large saute pan over medium. Add the onion mixture, and cook for about 1 minute, then add the BS shavings [!]. Cook, stirring often, until caramelized and vibrant, 5 minutes or less. Set aside.

Mix all sauce ingredients in the food processor until creamy. [Okay, now you can clean it.]

Toss BS [!] with about 1/4 cup of the sauce.  Sprinkle with toasted pecans and enjoy.

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Andrea said...

I had no idea TJ's sold shaved BS — I wonder if we can get it here. This sounds so good I may have to make it tonight with SB (shaved broccoli) until I can get some BS in the house. HA! (I think our house may be overloaded with BS, but not the right kind.)

Mattheworbit said...

Looks really good.. Boiled Brussels Sprouts nearly ruined them for me, but upon becoming an adult and learning to shave and brown them - uhhhh, heaven. How could anyone not like them? This sounds like a great flavour combo. thanks.

Sal said...

This sounds amazing. I am a fan of brussels already.

urban vegan said...

That's hysterical, Andrea ;)

foodfeud said...

I love Brussels sprouts every which way but pan cooking them sounds like we get the goods more quickly than with roasting. Love the sound of the sauce too!

Carrie™ said...

Holy doodle! I love Brussels sprouts and anything Dijon, so the two together must be heavenly. I'm definitely going to make these. That's if I can find Caribbean curry spice. What's the difference?

Painted Moonkin said...

Caribbean curry blend will have Allspice, Indian curries do not (and there are many different blends for curry powder in India, depending on the region.)