Shaved Brussels Sprouts with Chanterelles and Parsnip Puree
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Serves: 4
 
Ingredients
Shaved Brussels Sprouts:
  • 3 c Brussels Sprouts, sliced thinly
  • 2 c Chanterelle and/or Oyster other Mushrooms, cut into bite-sized pieces
  • ½ c Leeks, sliced thinly
  • 2 Garlic cloves, minced
  • ½ c Parsley leaves
  • ½ c Hazelnuts, chopped
  • 1 Rosemary sprig
  • 1 tsp Extra Virgin Coconut Oil & ½ c water
  • Sea(weed) Salt
Parsnip and White Bean Purée:
  • 300g Parsnips (3 small parsnips), large diced
  • 1 c Cooked Great Northern Beans
  • 3 Garlic cloves, peeled (optional, roast)
  • 1 small Rosemary sprig
  • 1-2 c Water
Instructions
For the Brussels Sprouts:
  1. Sauté the mushrooms with the rosemary on medium heat in the coconut oil and water.
  2. Once they soften, add the leeks, garlic and a little more water if it has evaporated.
  3. Once the leeks have softened, add the Brussels sprouts with a splash more water so that they steam.
  4. Once the Brussels are bright green and tender, add the parsley leaves and hazelnuts.
  5. Adjust seasoning and remove rosemary sprig.
For the Parsnip Purée:
  1. Steam the parsnips, garlic cloves and rosemary together until the parsnips are tender (8-10 mins).
  2. Remove rosemary and purée the rest of the ingredients with the beans, 1 c water and salt in a blender or food processor until very smooth, add more water if necessary.
  3. Stir in a frying pan over medium heat to heat up.
  4. Smear purée on the bottom of a plate or past bowl and mound the warm Brussels sprouts mixture on top.
Recipe by The Crushing Cancer Kitchen at https://thecrushingcancerkitchen.com/roots/shaved-brussels-sprouts-with-chanterelles-and-parsnip-puree/