An acerbic and menacing vegetable at times (many times…), the brussels sprout remains somewhat of a mystery to me. I’ve had good, I’ve had great and I’ve had “oh my god, I think I just ate paint thinner” tasting sprouts. All within the past week. Why? I have no idea what changes their flavor from impeccable to insidious. Not the size, nor the season. But that’s OK. When they’re right–they’re right. I think nature enjoys playing with us foolish humans, she gave us a natural game of roulette with brussels sprouts, and this time I got out more than alive, I hit a jackpot too. Fried to crisp perfection, these brussels sprouts over creamed cauliflower and soaked brown rice grains need not scare anyone.
Brussels Sprouts
2 cups brussels sprouts, ends cut off and quartered
1/2 coconut oil
Fry the brussels sprouts in the coconut oil over medium-high heat. Once crisp and golden brown, transfer to a plate lined with a paper towel. Serves 4.
Creamed Cauliflower
1 large head cauliflower
3 T butter
Cut cauliflower into small florets. Steam for 10 minutes. Drain excess water from pan, then place in blender with butter. Blend all cauliflower until very smooth. Season with salt and pepper.
Brown Rice
1 cup brown rice
2 T whey
3 cups filtered water
Either overnight or seven hours before, combine brown rice, whey and water in a large bowl. Allow to soak overnight or for at least seven hours. Drain, then place soaked rice in large pot with two cups fresh filtered water. Bring to a boil, skim foam off top, then reduce heat to low, cover and allow to simmer for 40 minutes. Be sure to add butter and salt and pepper to taste. Keeps for one week.