Tuesday, November 26, 2013

Shaved Brussels sprouts with peas, beans and pomegranate molasses vinaigrette

In the  Mood for Love. Anyone seen this movie? I’ve watched it many, many times, drawing me into 1960s Hong Kong, tiny apartments, stylish clothes, unhappy people. But I am not in the mood for love, but thanksgiving! Today, I checked my freezer if I still have some frozen turkey legs and found a stash of expensive, local hand-made pasta, sold at Whole Foods. Sage pumpkin pasta became the heart of dinner. A side of roasted squash, and a shaved brussel sprout side with peas, beans, pomegrante molasses dressing and fresh pomegranate seeds. Feels like Thanksgiving already.

sage_pasta_3.

Shaved Brussels Sprouts with peas, beans and pomegranate molasses (1 serving)
  • ca 10 fresh Brussels sprouts
  • 1/4 cup frozen peas
  • 2 TB cooked beans
  • 1/2 TB roasted pumpkin seed oil (or grapeseed oil)
  • salt to taste
  • fresh pomegranate seeds
For pomegranate molasses vinaigrette: (ca. 3 servings)
  • 2 TB pomegranate molasses
  • 1 TB maple syrup
  • 1/2 TB mustard
  • 1 TB olive oil
In a hot skillet heat the olive oil and shave the Brussels sprouts with a mandoline directly into the pan. Add the peas and beans, and stir until the Brussels sprouts are slightly browned and the peas and beans heated. Season with salt. Serve with fresh pomegranate seeds and pomegranate molasses vinaigrette.
sage_pasta_4.

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