HealthNotes

Shaved Brussels Sprouts and Leeks

• From: The Balanced Plate

Ingredients

• 4 cups sliced Brussels sprouts

• 1 nice leek, sliced into 1/2" pieces, including the green

• 3-4 Tbs olive oil

• 1 Tbs umeboshi plum vinegar

• 2 tsp aged balsamic, or 1 teaspoon balsamic plus 1 teaspoon maple syrup

• 1 tsp shoyu (soy sauce)

• sea salt

Brussels sprouts are the unsung hero of the table. I think they are a great test of character: Anyone who loves them must have good taste. My mom (a fantastic cook and my first culinary influence) makes a delicious version of this recipe adding toasted, chopped pecans. To be as great as her, spread out 1 cup of pecans on a baking sheet and toast at 350°F for 5 to 10 minutes. Chop 'em and toss in with the Brussels sprouts and leeks before serving. Yum. Thanks, Mama.

Directions

• Steam the Brussels sprouts for about 5 minutes, or until just tender enough to pierce with a fork. Remove from the pot and shock under cold, running water just after steaming to arrest the heat to prevent overcooking.
• Then steam the leek for about 4 minutes, until perky green and tender. The time will vary depending on the size of the veggies and the cut of each. Remove from the pot and shock.
• Toss in a bowl with the olive oil, umeboshi plum vinegar, aged balsamic (or balsamic plus maple syrup), and shoyu. Adjust to taste and season with sea salt as desired.