Brussels Sprouts For Dinner

I have become somewhat of a weekday vegetarian. Like many, I have been influenced by “Knifes over Forks” and the overwhelming evidence that is out there about the benefits of a plant based, whole food diet. If you are not yet considering changes in your eating lifestyle you might enjoy Mark Bittman’s Ted Talk as food for thought:

http://www.ted.com/talks/mark_bittman_on_what_s_wrong_with_what_we_eat.html

My challenge in this change from “meat and two veg” to, well “veg” is the center of the plate. What is the main course? If you are having pasta or pizza then I get it. But what about those other times when you are standing in the middle of the produce department and all you can imagine is (what we have all come to know as) “sides”. So my quest (one of many, I am afraid) is to come up with some reasonable main courses that are plant based.¬†Sometimes I am more successful than others at this quest. Last night I got lucky, so I thought I would share it with you

As many of you may know, I am the author of “Table For One“, a cookbook for people who cook and eat on their own. This week my wife is in New York and the kids are away as well so I am cooking on my own. The following recipe is for one but can easily be made for 2 or 4 or 24.

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Brussels Sprouts and White Truffle Mashed Potatoes

Ingredients

  • Handful of Brussels Sprouts, halved
  • 1 Small Onion, chopped
  • 2 Med. Potatoes, chopped (white or red potatoes. Pealed if you must)
  • Olive Oil
  • Butter
  • Cayenne Pepper
  • White Truffle Oil
  • Milk (or buttermilk or cream)
  • Salt and Pepper

Tools

  • Saute Pan
  • Med. Sauce Pan
  • Chef’s Knife
  • Colander
  • Hand Masher
  1. Chop potatoes and put them in sauce pan with enough water to cover. Boil until a fork goes smoothly through.
  2. Saute onion in a little olive oil and a pinch of salt until translucent.
  3. Set onion aside and saute brussels sprouts. You may need to add a little more oil.
  4. Cook the brussels sprouts until they have some nice caramelization and are slightly tender, but still firm. (don’t overcook them like so many mothers did when I was growing up).
  5. Add the onions back to the pan and turn the flame down. Add Salt and Pepper. The potatoes should be done by now.
  6. Drain potatoes and return to the pan.
  7. To the potatoes, add two hunks of butter (about 2 tablespoons) and a good glug of milk. Let the butter melt then mash.
  8. Add salt, pepper, cayenne to taste and a light drizzling of truffle oil. Mash until smooth. Add more butter and/or milk to achieve the desired texture.
  9. Adjust seasoning and probably add more truffle oil (not too much though).

Serve the Brussels Sprouts mixture over the potatoes in the middle of the plate. Have a simple salad after if you can manage it. You could make the potatoes with actual white truffle slices (if you are wealthy) or you could forgo the acquired taste altogether. My wife loves the stuff and I often accuse her of gilding the lilly. She likes a gilded lilly.

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