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Brussels Sprouts with White Onion, Garlic,
Roasted Poblano Chiles,
and Queso Fresco
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Created
by Dave Parker
Photo by Dave Parker &
Slide Show by JoAnne Green
Send your comments about this recipe to
Posted on September 16, 2010
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Editor's Note:
Brussels sprouts look much like miniature
cabbages as they are cousins of cabbage,
kohlrabi, broccoli, and, cauliflower. |
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They are cruciferous vegetables. California
is one of the top producers of Brussels
sprouts. They like moist and cool
temperatures, and that is why central coast
area of California is the ideal growing
environment for Brussels sprouts. According
to the USDA Nutrition Database, these cute
sprouts are a good source of vitamin A,
vitamin E, vitamin C, folic acid, dietary
fiber, thiamine, riboflavin, niacin,
magnesium, potassium, zinc, and protein.
To avoid
having the sulfur odor in your kitchen, try
not to overcook Brussels sprouts.
Our contributor, Dave Parker of Fresno,
described how he was inspired to create the
following delicious recipe with Brussels sprouts:
"I
encountered this fabulous dish at Masa
restaurant on the Nicollet Mall in Minneapolis.
This recipe is what I re-created from memory
when I got home."
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BRUSSELS SPROUTS
WITH WHITE ONION, GARLIC, ROASTED POLANO CHILES,
AND QUESO FRESCO
Ingredients:
Olive oil
1-1 1/2 lbs brussels sprouts
1/2 white onion, peeled and sliced lengthwise
into strips
2 Poblano chiles, charred over a grill or open
flame, cooled in a paper bag, peeled, seeded and
sliced lengthwise into strips (Hatch chiles from
New Mexico are available in August and September
and are even better than Poblano)
2-3 cloves garlic, smashed and roughly chopped
Salt and pepper
1/2 C hot chicken stock or broth
Queso Fresco to taste
Procedure:
Core Brussels sprouts and separate into 5 or 6
clumps of leaves (make 5-6 cuts into the bottom
of each sprout and pull apart).
Heat olive oil in wide sauté
pan over medium heat. Add white onion and pepper
strips and sauté
until onion begins to soften. Add garlic and
salt and pepper to taste, and sauté
for a couple of minutes more. Increase heat to
medium high and add Brussels sprouts, stirring
till they have begun to wilt.
Add hot chicken stock or broth and stir. Reduce
heat to low, and simmer, covered, for about ten
minutes. Remove cover; if there is liquid
remaining, simmer on medium low until it is
somewhat reduced and coats the vegetables well
when they are stirred. Salt and pepper to taste.
Plate the dish and top with crumbled Queso
Fresco.
Bon Appétit!
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Editor &
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resident for 30 years
Also:
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