Ayurvedic
Recipes
Sautéed
Brussels sprouts with Almonds
You
will need:
- 10-12
Brussels sprouts, each about 1" in diameter, trimmed
- 10-12
almonds, soaked, blanched and slivered
- 1
teaspoon whole cumin seeds
- 1-2
tablespoons ghee
- 1
teaspoon lemon juice
- Water
for boiling
- Salt
and pepper to taste
Bring
water to a rolling boil in a large pot.
Add
the prepared Brussels sprouts and cook, covered, for 3-4 minutes.
Take
the Brussels sprouts out of the water while they still retain
their color and cut them into quarters.
Heat
the ghee in a pan or wok until it is clear.
Add
the cumin and almonds and toast for 2-3 minutes until they brown
lightly.
Add
the Brussels sprouts, season, and sauté for 2-3 minutes.
Add
the lemon juice, toss and serve with a grain of your choice.
(Serves
2 as a side-dish)
