Sautéed shredded brussels sprouts
Ayurvedic recipe Sautéed Shredded Brussels Sprouts
SERVES : 2
INGREDIENTS :
- 10-12 Brussels sprouts, each about 1" in diameter
- 1/2" inch piece ginger, peeled and cut into juliennes
- 1/2 cup walnut pieces, soaked in warm water for 30 minutes
- 1 teaspoon whole fennel seeds
- 1 teaspoon recommended spice mix
- 1-2 tablespoons ghee
- Rock salt to taste
- 1-2 tablespoons freshly grated coconut (optional)
METHOD
- Trim Brussels sprouts, remove any coarse outer leaves, and wash thoroughly.
- Cut each into half lengthwise, then cut each half into thin shreds.
- Heat ghee until it is clear.
- Add fennel seeds, ginger and walnut pieces and sauté briefly.
- Add the shredded Brussels sprouts, salt and the spice mixture, mix well, and continue sautéing for 6-8 minutes until sprouts are wilted but still green.
- Remove from heat, garnish with fresh coconut and serve with freshly made Indian flatbreads or a grain of your choice.
