Brussels Sprouts with Poppy Seeds, Black Mustard, and Coconut Oil
Source: Reprinted from Season by Nik Sharma with permission from Chronicle Books.
Recipe Type: Appetizers and Sides | Seasons: Autumn, Winter
This recipe was demonstrated for Foodwise’s Market to Table program on October 20, 2018.
Serves 4 as a side dish
Here hot coconut oil, with its distinctive taste and aroma, is infused with the nutty flavor of poppy seeds, the piquant flavor of black mustard seeds (don’t substitute yellow ones here), and of course the heat from red chili flakes. All these different textures and flavors come together with the bittersweet burnt taste of the Brussel sprouts, which is offset by the acidity of a little fresh lime juice. If you want to kick this up a notch, add fresh curry or makrut lime leaves to the hot oil when you add the chili flakes and the garlic.
INGREDIENTS
1 tablespoon coconut oil
1 teaspoon poppy seeds
2 teaspoons black mustard seeds
2 tablespoons sliced raw almonds
1 teaspoon dries chili flakes
2 garlic cloves, sliced
14 ounces Brussels sprouts
1 teaspoon fine sea salt
½ teaspoon freshly ground black pepper
1 tablespoon fresh lime juice
PREPARATION
Trim the stems off the Brussels sprouts and remove any damaged leaves. With a mandolin, a sharp knife, or a food processor fitted with a slicing disk, cut the Brussels sprouts into thin slices.
Melt the coconut oil in a wok or a medium Dutch oven over medium-high heat. Add the poppy seeds, mustard seeds, and almonds and cook until the seeds start to sizzle and pop, 30 to 45 seconds. Add the chili flakes and garlic and cook for another 30 seconds, until the garlic is fragrant. Add the shaved Brussels sprouts and salt and pepper and stir gently to coat evenly. Turn the heat to medium-low and cook, stirring occasionally, until the Brussels sprouts start to brown and char a little, 8 to 10 minutes.
Remove from the heat, add the lime juice, and taste adjust the seasoning, if necessary. Serve hot or warm.
