Pan-fried Brussels Sprouts with Piima Cream

This is one of my all-time favorite ways to serve brussels sprouts.   Even non-sprout lovers should enjoy this dish.   The piima cream is a perfect foil to the crisp sprouts and nuts.   This recipe serves 4.   I love the underdogs of the vegetable world: turnips, beets and brussels sprouts in particular.   Brussels sprouts, like other cruciferous vegetables, are rich in the cancer fighting indole-3-carbinols.   This brussels sprouts recipe is one that even brussels sprouts haters will love – plus it’s covered in probiotic piima cream.   Piima is a Scandinavian yogurt that cultures at room temperature.

You can purchase piima from Cultures for Health or check out the Cultures and Starters Exchange.

To make pan-fried brussels sprouts with piima cream, you’ll need the following:

• 1 lb Organic Brussels Sprouts

• 1 Organic Shallot
• ½ Cup Walnuts (Soaked Overnight and Dried if Possible)
• ¼ Cup Organic Ghee from Grass-fed Cows
• Celtic Sea Salt and Organic Black Pepper to Taste
• 2 – 3 Tablespoons Piima Cream

Instructions:

1. Remove the tough bottoms and outer leaves of each brussels sprout, then thinly slice them.
2. Thinly slice the shallot.
3. Heat the ghee in a pan over medium heat until it’s melted.
4. Add the brussels sprouts, shallot and walnuts.
5. Continue to cook until the brussels sprouts become golden and crispy.
6. Remove from heat, season with salt and pepper.
7. Drizzle piima cream over the top and serve.

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