Wednesday, April 18, 2007

Brussels Sprouts with Seitan and Corn

I sauteed a large shallot bulb, cut into 1/4" wide half moons, as well as a large bulb of elephant garlic, diced into 1/4" cubes. After a few minutes, I added seitan that I had chopped into roughly 1/2" cubes. I sauteed for about five minutes till the seitan started to brown, then added quartered Brussels sprouts and finely chopped jalapeno pepper (about a fifth of a pepper). After another five minutes or so when the sprouts started browning, I added the stripped kernels from an ear of corn, chopped rosemary (maybe a teaspoonful), freshly ground black pepper, and salt. I cooked this for two minutes or so, turned the heat off, and added a little, maybe 1/2 teaspoon, organic mustard (not mustard seed but mustard as in the condiment) for an interesting subtle taste. It came out quite well! (I served it with brown basmati rice.)


At Fri Apr 20, 08:12:00 AM EDT, Blogger TNL said...

I love brussel sprouts when they are a bit the way yours look...they are so good that way...

At Fri Apr 20, 02:37:00 PM EDT, Blogger Dilip said...

Yes, indeed. Thanks!


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