Brussels Sprouts Casserole with Parsnips
Sautéed Brussels sprouts with parsnips is a delicious vegetarian side dish, which would make a interesting addition to your holiday menu.
Equipment
- Cutting board
- Sharp knife
- Vegetable peeler
- Large frying pan
- Large wok or sauce pan
- Bamboo steamer
- Measuring cups
- Large mixing spoon or spatula
Ingredients
- 1 1/2 cups parsnips peeled and chopped
- 2 cups brussels sprouts
- 2 cups water
- 2-3 tbsp olive oil
- 3 cloves garlic peeled and minced
- 1/4 tsp nutmeg
- 1 tsp salt (if desired)
Instructions
- 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.
- Place the water in the bottom of your wok or large pan. Place the bamboo steamer to the pan and bring the water to a boil.
- Add the Brussels sprouts and parsnips to your bamboo steamer and steam for 20 to 30 minutes, until they are 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 light to medium brown, stirring occasionally.
- Season with nutmeg and salt as desired.
Notes
At this point you could go ahead and serve the sautéed Brussels sprouts with parsnips. Earlier I posted up a mushroom recipe to The Creative Cottage blog: Sautéed Mushroom Side Dish. I had some leftover mushrooms and decided to add them to the parsnips and Brussels sprouts. HEAVEN!