Sautéed brussels sprouts with almonds
Ayurvedic recipe Sautéed Brussels Sprouts with Almonds
SERVES : 2
INGREDIENTS :
- 10-12 Brussels sprouts, each about 1" in diameter, trimmed
- 10-12 almonds, soaked, blanched and slivered
- 1 teaspoon whole cumin seeds
- 1-2 tablespoons ghee
- 1 teaspoon lemon juice
- Water for boiling
- Salt and pepper to taste
METHOD
- Bring water to a rolling boil in a large pot.
- Add the prepared Brussels sprouts and cook, covered, for 3-4 minutes.
- Take the Brussels sprouts out of the water while they still retain their color and cut them into quarters.
- Heat the ghee in a pan or wok until it is clear.
- Add the cumin and almonds and toast for 2-3 minutes until they brown lightly.
- Add the Brussels sprouts, season, and sauté for 2-3 minutes.
- Add the lemon juice, toss and serve with a grain of your choice.
