Winter Warmers

warm Winter Salad

With winter comes one vegetable that has never been a favourite of mine. Apparently they need the cold to sweeten up which is why you only see Brussel sprouts in winter.

NZ $0.00

This vegetable seems very much love it or hate it. I have always been in the hate camp, maybe due to some bad Brussel sprout experience as a child, I don’t really know.

Last winter I decided that since I was now a grown up I should really give Brussel sprouts a chance to prove my perceptions wrong. There had to be a way to turn this horrid, bitter vegetable into something I’d gladly eat.

Stir-frying it with lashings of garlic and bacon is one good way to hide the flavour. I also find that I didn’t mind them tossed in a little ground cumin and coriander and then roasted. But the recipe pictured is by far my favourite as it totally hides the Brussel sprouts so I didn’t really know I'm eating them.

I have give the sprout a chance but to be perfectly honest it never will be my favourite vegetable. I think I will only ever tolerate it if it is cunningly disguised; but that doesn’t mean I will give up trying to find a way to like them more.

WARM WINTER COLESLAW

Ingredients

1 Tablespoon olive oil

1 large onion, sliced

2 cloves garlic, crushed

1 Tablespoon chopped rosemary

1 stalks celery, thinly sliced on angle

2 carrots, grated

1 cup sliced cabbage or Brussel sprouts

2 cup sliced silverbeet &/or spinach &/or kale

½ cup thinly sliced capsicum

¼ cup parsley, chopped

Zest & juice of ½ lemon

Pepper & salt

Water, wine or stock

Method

In a large pan, heat the olive oil and cook the onion and garlic until the onion is soft. Add the rosemary, celery and carrot and cook for 2 minutes, add the Brussel sprouts and kale cook for a further 2 minutes. Add a splash of water/wine/stock if it starts sticking to the pan. When the vegetables soften stir through the parsley, lemon and season to taste with pepper & salt.

Variations

  • Add or subtract different vegetables depending on what is in season, what you have on hand or what you like.
  • Use bok choy or other Asian greens, instead of kale or silverbeet with a dash of soy and chopped coriander to go with an Asian inspired meal.
  • Use red cabbage instead of green for a bit more colour; or grate in the stalk of broccoli to use it up.