A., and I too, are big fans of Brussels sprouts. Anytime there are some at the farmers market I would bug some even ic sometimes there are sold in tiny portions of 5 or 6! A few years ago we tried growing some in our kitchen garden, hoping for a consistent harvest, but once again the slugs and caterpillars were too quick at first and since then the plants grow leaves every year but never sprouts… I keep them thought, just in case!
Another winter favorite is turnips. The small and firm turnips of all possible shades from white to purple. That we never tried to grow yet… but they are easy to find by rather big bundles.
With these two in my basket I came up with a super delicious recipe, perfect for a side or starter. that can be eaten at room temperature or just warm: a beautiful and colorful plate of Brussels sprouts and tiny pink turnips. I dressed them in olive oil only bug you could easily think about adding a few drops of yuzu juice, or even more Japanese, a white miso and yuzu light sauce. So let me share my recipe.
Turnips and Brussels sprouts salad (2 servings)
- 6 Brussels sprouts
- 6 little turnips
- 1tsp of olive oil
- Salt and pepper
- Optional: a few drops of yuzu juice or grated yuzu peel, 1 tea spoon of white miso
Wash carefully the vegetables. Slice the Brussels sprouts in 4 or 5. Cut the turnips in 4. If you can’t find tiny turnips then slice them. In a heated pan add the olive oil and the vegetables. Cook while stirring gently for 5 minutes. Add salt and pepper. at this stage you can serve. Add if you want to use them, the yuzu juice and/or the grated yuzu peels. If you use white miso, stir well the yuzu juice with the miso and too the vegetables.
Voila! Really not difficult and soooo scrumptious.
