Brussels tops are a wonderful, seasonal, but highly underrated vegetable. It’s basically a big bunch of leaves from the top of a brussels sprout stem. We got a bag in our organic box – complete with teeny tiny sprouts attached to the bottom.
Also in the box were some carrots and parsnips. I’d initially thought of doing something boring and traditional – basically roasting the roots, steaming the brussels tops, and serving the whole lot with roast potatoes and a lump of protein. Nice, but not very exciting.
Then, I saw a packet of noodles, and thought how it was ages since we’d had a stir-fry.
I’m still on my sesame-oil-with-everything kick, after eating something a bit like this on holiday, so it was easy to decide what kind of seasoning would go in with the veggies. I also recently bought some black sesame seeds, mostly because they were in a 3-for-2 offer with some tamari that I actually wanted. (I bought two bottles of tamari, but somehow 3 seemed excessive.)
Anyway, the whole thing was pretty quick to make and tasted fab. Sesame oil really is a magic ingredient. Yum yum yum.
As I said, we had this with noodles, but it would be good with rice, or just serve it up as a side dish with whatever you’re having. I can imagine this would be a nice twist on the traditional vegetable accompaniments for seasonal holiday dinners, if that’s the kind of thing you’re into.
If you don’t have any brussels tops – and if you buy your veg in supermarkets you’re unlikely to come across them to be honest – you can substitute shredded cabbage, or even sliced brussels sprouts. The flavours are similar enough that this would still be delish.
We ate this with noodles as a main dish and it served three of us. Obviously it would go further as a side dish. Give it a whirl!
- 350g parsnips
- 350g carrots
- 250-300g brussels tops (1 large one)
- 1 medium onion
- 3-4 cloves garlic
- 2cm piece fresh ginger
- 2-3 tbsp coconut oil
- 50ml sesame oil
- 30ml tamari
- 1-2 tbsp black sesame seeds (optional)
- First prepare all the vegetables - peel the parsnips and carrots and slice thinly on the diagonal. Thoroughly wash the brussels tops, trim off any little sprouts, and remove the tough 'ribs' from the leaves. Shred the leaves into 1-2cm strips.
- Peel the onion and slice. Peel the garlic and cut each clove in half. Peel and finely chop the ginger.
- Heat the coconut oil in a wok. Add the onion and cook for a minute, then add the carrots, parsnips, garlic and ginger. Stir-fry for 2-3 minutes then add the shredded brussels tops and any little sprouts. Continue to stir-fry for another 5-6 minutes, until the vegetables are crisp-tender and the brussels tops are cooked.
- Whisk/shake the sesame oil and tamari together then pour over the vegetables with the sesame seeds and stir/toss quickly to combine. Serve!
I’m adding this recipe to December’s ‘The Vegetable Palette’ challenge, which is on the theme of Festive Vegetables. The challenge is organised by Shaheen at A2K – A Seasonal Veg Table and is full of lovely seasonal vegetarian recipes. Shaheen also organises ‘Eat Your Greens‘ for delicious vegetarian recipes, so I’m sending this recipe there, too.
Family Foodies, organised by Vanesther at Bangers & Mash and Lou at Eat Your Veg, is after recipes for festive food, so I’m sending this stir-fry (along with the Chanukah cupcakes!)
And since all the veg came from my locally-sourced organic veg box, I’m also entering this into Shop Local, hosted & organised by Elizabeth’s Kitchen Diary.