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.
pan-fried brussels sprouts with piima cream
PrintIngredients
- 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
- Remove the tough bottoms and outer leaves of each brussels sprout, then thinly slice them.
- Thinly slice the shallot.
- Heat the ghee in a pan over medium heat until it’s melted.
- Add the brussels sprouts, shallot and walnuts.
- Continue to cook until the brussels sprouts become golden and crispy.
- Remove from heat, season with salt and pepper.
- Drizzle piima cream over the top and serve.
Tried this recipe?Mention @nourishedkitchen or tag #nourishedkitchen!
![Coconut Pumpkin Bars are bliss! ❤️ .
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I’m sure you’re at your MAX when it comes to powdered sugar, flour, and buttercream. And I’m sure you have another party tomorrow, too.
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So, make something healthy(ish)! That beautiful blend of nourishment and festivity. We love the coconut pumpkin bars.
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You start first with an oat-pecan shortbread, and then blend up a gorgeously pumpkin filling spiced with cinnamon, ginger and just a splash of @so_delicious Coconutmilk Holiday Nog. .
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Snag the full recipe by visiting the link in my profile.
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#realfood #sodeliciousdairyfree #nourishedkitchen #dairyfree #holidairyfree](http://scontent-iad3-1.cdninstagram.com/v/t51.2885-15/sh0.08/e35/c0.169.1349.1349a/s640x640/80853527_591235761420187_3845673080707884987_n.jpg?_nc_ht=scontent-iad3-1.cdninstagram.com&_nc_cat=107&_nc_ohc=_gzftkGoTK0AX-oB-UQ&oh=ccf2f438a0c5feab9a618eae78aa4de8&oe=5E853817 "Coconut Pumpkin Bars are bliss! ❤️ .
So, it’s December. And the kids have parties. And there’s a holiday party at work. And cookie swaps. [ad]
.
I’m sure you’re at your MAX when it comes to powdered sugar, flour, and buttercream. And I’m sure you have another party tomorrow, too.
.
So, make something healthy(ish)! That beautiful blend of nourishment and festivity. We love the coconut pumpkin bars.
.
You start first with an oat-pecan shortbread, and then blend up a gorgeously pumpkin filling spiced with cinnamon, ginger and just a splash of @so_delicious Coconutmilk Holiday Nog. .
Toss it in the oven, and bake until set. Then slice up the bars, too then with some dreamy So Delicious CocoWhip and a sprinkle of candied ginger. EASY!
.
Snag the full recipe by visiting the link in my profile.
.
.
.
#realfood #sodeliciousdairyfree #nourishedkitchen #dairyfree #holidairyfree")
Oh, Brussels sprouts are my favorite cruciferous vegetable. Except for kale. And maybe broccoli.
Anyway, this sounds lovely and I can’t wait to try it.