Above: Sauteed Brussels sprouts with parsnips.
Vegetarian Side Dish
I love Brussels sprouts and cook with them quite frequently. On Monday I posted about my recent purchase of an entire stalk of Brussels sprouts at a local farmer's market: Buy a Stalk of Brussels Sprouts. Sauteed Brussels sprouts with parsnips is a delicious vegetarian side dish, which would make a interesting addition to your holiday menu.
Above: Is that a giant, white carrot? Nope, it's a parsnip!
What the heck is a parsnip? It looks like a giant white carrot, and can be found near the bags of carrots in most grocery stores. I wouldn't eat a raw parsnip though, they are a bit tough and stringy. But lightly steamed, they take on a nice and mellow taste, which tastes to me a like a potato with a bit of carrot mixed in.
Above: Brussels sprouts and parsnips waiting to be steamed.
Sauteed Brussels Sprouts with Parsnips Ingredients
Raw Brussels sprouts and parsnips are a bit tough when raw, so I like to partially cook them before adding to my recipes. I use a bamboo steamer, placed over a Wok which is partially filled with water, but you can use a metal steamer basket placed inside of a cooking pan, or whatever method you want.
- 1 1/2 cups parsnips - peeled and chopped
- 2 cups Brussels sprouts
- 2 tablespoons extra virgin olive oil
- 2-3 cloves garlic - minced
- salt
- pepper
Above: Bamboo steamer placed over wok used to steam vegetables.
Sauteed Brussels Sprouts with Parsnips Directions
- Trim off the ends of the Brussels sprouts, and remove any dried out/blemished leaves. I leave small sprouts whole, cut medium ones in half and quarter any large ones.
- Add the Brussels sprouts and parsnips to your steamer and steam for 15 to 20 minutes, until tender, but not falling apart.
- Heat the olive oil in a large pan placed over medium high heat.
- Add the steamed Brussels sprouts and parsnips to the pan.
- Stir in the garlic and cook until the vegetables begin to turn medium brown, stirring occasionally.
- Season with salt and pepper as desired.
Above: Saute the steamed Brussels sprouts and parsnips in a large pan.
At this point you could go ahead and serve the sauteed Brussels sprouts with parsnips. Yesterday I posted up a mushroom recipe to the Cuisine Diva blog: Sauteed Mushroom Side Dish. I had some leftover mushrooms and decided to add them to the parsnips and Brussels sprouts. HEAVEN!
Take care,
Lynn Smythe AKA the Cuisine Diva
