I will be making this again, and eye-catching is a good way to describe it. There's sauce that's a little brownish, but you hardly notice it between the bright purple potatoes and the bright green sprouts and all the deliciousness. Plus if you don't count pepper as an ingredient (I don't count anything I always have), this comes in at six... and cooked up in a flash.
- 1 single serving carton of vegetable broth (or more if you're making for more than a very light dinner for two people, this is very scalable to larger or smaller, so let your eye be your guide)
- a splash of red wine
- a decent quantity of quality mushrooms (chantrelles were on sale, so this is what I was brainstorming around while shopping, gorgeous delicious yellow mushrooms, MMM)
- a few sprigs of thyme (was on display next to the mushrooms, kudos to whole foods for successful cross-merchandising)
- purple new potatoes cut into smallish cubes (I guess you could use a regular color, but it would be less of a visual show-stopper)
- brussels sprouts chopped into ribbons/bite sized pieces omitting the cores and the very center that's too dense to break into leaves
- black pepper or whatever other seasoning
method: heat the vegetable broth, red wine, mushrooms, and whole sprigs of thyme and some pepper until mix is just starting to simmer. Add the potatoes. Continue simmering until the consistency of gravy (add some water if it looks like that's going to happen before the potatoes are done). Add the brussels sprouts and toss to coat. This should just gently cook the sprouts until they are bright green and only slightly wilted. That's how I prefer them, but you could cook them longer. Take out the thyme sprigs and serve.
Since when was this a vegan cooking blog instead of a knitting blog? Oh well. My friend taught me how to spin using a drop spindle. It's fun and now I am fighting the urge to go buy a ton of spinning fiber. There, now that's quality crafting content!
No comments:
Post a Comment