Brussel Sprout Hash
This meal is incredible and yields the perfect combination of salty, sweet, and savory. It’s a beautiful thing, folks. I threw it together (literally) the other day for lunch and oohed and aahed the whole time I ate it. It came together on a whim and without a plan, which is one of my favorite ways to create and test recipes. There has to be motivation and joy behind it though, otherwise, things are likely to not work out.
A special thanks to my dear friend, Laura, for the Scottish leek. She gave it to me straight from her garden last week. It was leftover from last year’s bounty. This type of leek is much smaller, and roughly the size of a large green onion. A little bit of regular leek will suffice in this recipe as well, so don’t fret if you can’t find the Scottish variety.
- 1/2 Tbsp coconut oil
- 1 cup brussel sprouts, trimmed and quartered
- 1 small Scottish leek, chopped OR 1/4 cup regular leek, chopped
- 1/2 Lady Alice apple, diced
- 2 pieces prosciutto, chopped (I used Applegate brand — just pork, salt and spice)
- 1/2 Tbsp Dijon Mustard
- Splash of low-sodium chicken broth
- 1 Tbsp pecans
- Pepper to taste
- Melt the coconut oil in a large pan over medium heat. Add the leek and brussel sprouts, and season to taste with pepper. Saute for about 5 minutes or until brussel sprouts are browned.
- Next, add the apple and prosciutto, and continue to cook for a few minutes more. Mix in the Dijon and chicken broth, and let cook for a minute or two longer. Stir in the pecans, remove from heat and serve.
Yields: 1 serving