I’m going to be straight forward with this intro…A friend put this idea in my head when they used the phrase “Beat around the bush” the other day, and I made it for the pun. That said, it turned out to be a lot of fun to make (and tasty on the back-end), so I figured it needed to be posted!
This dish is essentially comprised of Shaved Brussels Sprouts and Pureed Beets. While each is good on its own, the whole was definitely greater than the sum of the parts on this one. **As I wrote that last sentence, I was upset I didn’t grate cheese atop…maybe a goat cheddar?…so I could say “grater than the sum…” The regrets of life**
Time: 60 Minutes
Ingredients:
- Brussels Sprouts
- Beets
- Maple Syrup
- Balsamic Vinegar
- Cracked Black Pepper
- Heavy Cream
Method:
- Rinse your beets, and boil them until they are soft enough to pierce with a fork. Then, drain the water, and allow them to cool.
- As your beets cool, slice your Brussels sprouts into ribbons via the same method we make Shaved Brussels Sprouts.
- When your beets are cool enough to touch, use your thumbs to peel the skins off.
- Cut your beets into cubes, and place them in the bowl of your food processor/blender/Ninja.
- Pour in a little balsamic vinegar, maple syrup, and black pepper, and puree. Then, transfer your beets to a saucepan.
- Melt some butter in a frying pan, and when it’s hot, add your Brussels sprouts. Sauté until they begin to brown.
- As your sprouts cook, bring your beet puree to a simmer, and then turn the heat to low. Pour in your milk, and whisk to combine.
- When your beet sauce is hot, and your sprouts are done, plate by building a mound of sprouts and surrounding it with your puree.
- Devour, and enjoy!
