Brussels Sprouts with Mustard Seeds & Curry (Diabetic Recipe)

"For many of us, Brussels sprouts evoke childhood memories of being told to "eat your vegetables,they're good for you." While they are indeed nutritious, Brussels sprouts can also taste wonderful - just be sure not to overcook them, which can produce an unpleasantly strong flavor and smell.." Franklin Becker

• 2 tablespoons clarified butter
• 1 tablespoon yellow mustard seeds
• 1 teaspoon Madras curry powder
• Kosher salt
• 2 cups Brussels sprouts
• Freshly milled white pepper

METHOD

In a sauté pan, melt the clarified butter and add the mustard seeds and curry. Turn off the heat and allow the ingredients to sit for 10 minutes in the pan.

In a large pot, bring 1 gallon of water to a rapid boil. Add 3 tablespoons of salt and return the water to a boil. Add the Brussels sprouts and cook until just tender, approximately 4 minutes, and drain in a colander.

Preheat the sauté pan on medium until the butter begins to brown and then add the Brussels sprouts. Toss to coat, allowing the Brussels sprouts to brown lightly. Season with salt and pepper to taste.

Serve this side dish with simply grilled flavorful meats, including pork or lamb. Alternatively, Brussels sprouts also pair well with sautéed scallops.

Serves: 4

 

Reprinted with permission from ©2005 Franklin Becker The Diabetic Chef, published by Ballantine Books

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