Some people eat baby Brussels sprouts raw. It’s true, they are tender, but I prefer to cook them lightly. Here, they are seared in olive oil, with small squares of yam. Brussels sprouts (yes, they did originate in 12th century Belgium) are actually the buds of the plant, grown on a stalk. Members of the brassica family, they contain sulforaphane, a chemical said to have potent anti-cancer properties. The bowl shown here is one that I made, with gratitude to my wonderful teacher, ceramic artist Patti Hubbard-Ragette.
2 cups baby Brussels sprouts
one half of a garnet yam
1 Tablespoon EVOO (Extra Virgin Olive Oil)
a few pinches sea salt
Process Remove any dark spots at the connection point and any yellowed or brown outer leaves. Wash the Brussels sprouts well by immersing them in water.
Set them aside. Peel the yam.
Slice it into rounds and then cut the rounds into ¼ -inch squares.
Heat a cast iron or stainless steel skillet on a medium flame for about 3 minutes. It should be very hot. Add the olive oil and then the sprouts.
Use a wooden spoon to turn them, exposing all sides to the heat. When they begin to brown, add a few pinches of sea salt; then add the yam squares.
Cover the yam pieces with the Brussels sprouts, exposing the yams to the pan’s heat.
When the yams brown, remove from pan and serve.
©Nancy Wolfson-Moche 2013