|Quick and Easy|
Recipe adapted from Hawaii Kai Cookbook
As Seasonal Eaters know, Brussels sprouts don’t grow during the same months that dill does. Hawaii Kai solves this problem neatly by steaming the sprouts with dried dill to infuse them with an unexpectedly summery flavor. Not quite as good as a mid-February week in Hawaii, but still a reminder that green things will grow again in the garden, and that they can be harvested and dried for winter days like today.
|Add More Dill if You Like|
|Use High Heat and Stir Frequently|
This recipe takes about the same time as plain steaming, so give it a try if you want something a bit different but don’t want to go all out with the bacon and pine nuts. Although the Parmesan adds a delicious flavor to this dish, a squeeze of lemon is also good. In fact, you could add both.
serves about 3
1 lb. Brussels sprouts
1 tbsp. peanut or sunflower oil
½ tsp. sea salt
½ tsp. or more dried dill weed
¼ tsp. white pepper
½ cup boiling water
½ tsp. butter
grated Parmesan cheese (optional garnish)
fresh squeezed lemon (optional garnish)
Wash Brussels sprouts and remove any wilted or spotted leaves. Trim stem ends. Slice lengthwise into half.
Heat nonstick pan on high and add oil. When oil shimmers, add halved Brussels sprouts. Stir-fry over high heat a minute or two, until sprouts are coated with oil and start to brown.
Add sea salt, dill weed, white pepper, and boiling water. Stir and cover, continuing to cook on high heat for about 2 minutes, lifting cover to stir periodically and/or shaking pan to cook evenly.
|February Blues Be Gone!|