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Sunday, February 6, 2011

Pomegranate and Brussels Sprouts

Another brussels sprout recipe, this time with pomegranate by Yotam Ottolenghi on the Guardian website.


Serves four to six.

600g brussels sprouts
120ml olive oil
300g baby shallots, peeled (or spring onions, white part only) (used spring onions, and not as much - perhaps 150-200g)
2 tbsp maple syrup
Grated zest of 2 lemons (used 1)
2 tsp pomegranate molasses
Seeds of 2 small pomegranates (about 8 tbsp in total) (used 1 large one)
20g purple basil, leaves only, shredded (didn't have, so left it out)
Salt and black pepper

Trim off the ends of the sprouts and cut them in two lengthways.

Heat up a large wok or nonstick pan, and add two tablespoons of oil. Fry half the sprouts on high heat for about four minutes, until nicely golden brown all over but still quite crunchy. Transfer to a mixing bowl and keep somewhere warm. Add more oil to the pan and repeat with the remaining sprouts.

Add two tablespoons of oil to the pan and fry the shallots as you did the sprouts, for four to six minutes. Add to the sprout bowl. Add the maple syrup, lemon zest, molasses and remaining oil to the still warm vegetables. Add half the pomegranate seeds and half the basil, season generously and toss to mix.

Serve warm or at room temperature, with the remaining pomegranate seeds and basil sprinkled on top.

This was really good - exploring two of my current favourite winter ingredients (brussels sprouts and pomegranate syrup) - the sweetness of maple syrup and pomegranate seeds with sour notes from pomegranate syrup and lemon really complements the sprouts and scallions.  I guess I should try it with basil one day (not a very wintry ingredient mind you).

Note - both brussels sprouts and pomegranate are super fiddly to prepare, so this is definitely a recipe for cosy wintry afternoons with nothing much else going on - trying to make it quickly would be tough.
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