Shaved Brussels Sprouts and Leeks
Serves: 6
Brussels sprouts are the unsung hero of the table. I think they
are a great test of character: Anyone who loves them must have good taste. My mom (a fantastic
cook and my first culinary influence) makes a delicious version of this recipe adding toasted,
chopped pecans. To be as great as her, spread out 1 cup of pecans on a baking sheet and toast
at 350°F for 5 to 10 minutes. Chop 'em and toss in with the Brussels sprouts and leeks
before serving. Yum. Thanks, Mama.
Calorie: 100, Proteins: 4 g, Total Fat: 7 g, Fiber: 3 g.
Preparation
Steam the Brussels sprouts for about 5 minutes, or until just tender
enough to pierce with a fork. Remove from the pot and shock under cold, running water just
after steaming to arrest the heat to prevent overcooking.
Then steam the leek for about 4 minutes, until perky green and tender.
The time will vary depending on the size of the veggies and the cut of each. Remove from the
pot and shock.
Toss in a bowl with the olive oil, umeboshi plum vinegar, aged balsamic
(or balsamic plus maple syrup), and shoyu. Adjust to taste and season with sea salt as
desired.