Brussels sprouts are a real treat all winter long! High in vitamins A and K, they are great for cardiovascular health and immunity. This recipe features Brussels sprouts that have first been blanched and then pan-seared, but would be equally delicious with roasted vegetables. Feel free to substitute some other vegetables for the shiitake mushroom if you’d like!
For the Brussels Sprouts and Shiitakes
4 cups brussels sprouts, halved and blanched
12 shiitake mushrooms
2-3 Tablespoons olive oil
sat and pepper
To prepare the Brussels sprouts, cut them lengthwise in half and trim the bottoms. Boil enough water in a sauce pan to cover the Brussels sprouts and balance them for 2-3 minutes. After removing them from the water, submerge them in ice water. After they have cooled down, drain them in a colander and set them aside until ready to use.
Heat the olive oil in a sauce pan and place the brussels sprouts face down and sauce until lightly browned, about 2-3 minutes. Add the shiitake mushrooms and saute until tender, about another 2-3 minutes. Season with salt and pepper.
Arrange on a plate and drizzle with truffle cream, chili oil and balsamic glaze (optional). Garnish with greens if desired-frisbee is especially pretty!
For the Truffle Cream
3/4 cup water
1 cup cashews, soaked overnight and rinsed
1 1/2 teaspoons sea salt
1 teaspoon black pepper
1/2 teaspoon white truffle oil
Mix all the ingredients together in a blender and blend until smooth.
For the Chili Oil
1/2 cup oilve oil
1 fresh hot pepper, like a habanero or jalapeño
1/2 teaspoon salt
Blend until smooth and set aside until ready to use.