Gildrien Farm
  • Home

Brussels sprouts hash

11/11/2013

0 Comments

 
I threw this together this week when the fridge was nearly bare and bellies were growling. I think it would work with various leftover meats, though Brussels sprouts do pair particularly well with strongly-flavored cured pork products - pepperoni in this case, though a kielbasa or other sausage would probably do well, as would some bacon. You could probably incorporate other leftovers into the mix - roasted potatoes, for instance. As is, it's a quick and tasty lunch or side dish. Slicing the sprouts into thirds or fourths across the equator (parallel to the stem end, rather than through it) lets some of the leaves fall apart and makes them cook quickly (and also helps them not look like Brussels sprouts, if you have any skeptics in your household). This recipe is also great for the larger, looser Brussels sprouts tops.
Per person:
1 cup Brussels sprouts or tops, cleaned and trimmed if necessary, sliced thinly
1 or 2 inches leftover pepperoni, chopped roughly
1 or 2 garlic cloves, peeled and sliced
a few slices of deli turkey meat, torn into pieces
a pinch of caraway seed
1/4 cup sauerkraut
a spoonful of mustard (optional)
salt & pepper to taste

Melt a few tablespoons of bacon fat or butter in a heavy-bottomed skillet over medium heat. Add the garlic and cook just until fragrant, maybe a minute. Add the Brussels sprouts and cook until just tender, stirring frequently, 5-10 minutes, adding more butter or fat as necessary to keep from sticking.
Add the caraway, pepperoni, and turkey and cook until warmed through. Take off the heat and add sauerkraut and mustard, stirring to mix well. Taste for salt & pepper (the sauerkraut may provide all the salt you need).

0 Comments



Leave a Reply.

    Categories

    All
    Bacon
    Beans
    Beets
    Bok Choi
    Broccoli
    Brussels Sprouts
    Cabbage
    Carrots
    Cauliflower
    Celeriac
    Chives
    Cilantro
    Corn
    Cucumbers
    Dessert
    Eggplant
    Fall
    Fennel
    Garlic
    Greens
    Kale
    Lettuce
    Main Dishes
    Meat
    Onions
    Pasta
    Pears
    Pea Shoots
    Pickles
    Potatoes
    Putting Up
    Radishes
    Ramps
    Rhubarb
    Rice
    Rutabagas
    Salad
    Scapes
    Side Dishes
    Snacks
    Soup
    Spinach
    Spring
    Squash
    Summer
    Sweet Potato
    Tomatillo
    Tomatoes
    Winter
    Zucchini

    Other Good Places to Find Recipes

    Websites
    Everyday Chef
    Chow Recipes
    Eating Well
    The Kitchn
    Martha Stewart
    WTF is this vegetable?
    Eating What We Grow (PDF)

    Cookbooks We Like
    Local Flavors
    Vegetarian Cooking for Everyone
    Chez Panisse Vegetables
    Flatbreads and Flavors
    Wild Fermentation
    The Art of Simple Food
    Feeding the Whole Family

    Putting Up
    Storage Guidelines for Fruits & Vegetables (PDF)
    The Zen of Food Preservation (PDF)
    101 Jam Recipes
    Making Sauerkraut

    RSS Feed

Powered by Create your own unique website with customizable templates.