Sauteed Brussels Sprouts with Turnips
This dish showed up at my house on Thanksgiving with my brother Jonathan. Understand, my family loves food. We eat off each other plates. We find it incredibly insulting if you don’t taste what we are eating, right off our forks. It’s a common fact that my interest in what you are ordering at a restaurant is solely because I plan on enjoying at least one bite of it with you. So when this dish’s deliciousness was offered at Thanksgiving I made sure everyone had at least one bite. It was the star of the show. Anyone who thinks they do not like brussels sprouts needs to try this. I guarantee to make a believer out of anyone. The turnips add a magical bite that is so subtle but perfectly balanced. Oh, and one more thing, it is SO good for you. Go on, make this and then force some loved ones to each right off your fork, you won’t get cooties. And if you do get cooties….I hear eating turnips are the only cure.
Ingredients
3 Tbs olive oil
3 cloves garlic minced
1 pound washed Brussels Sprouts halved
1 med Turnip cut to 1” cubes
1 handful of red pearl onions or ⅓ diced red onion
a ¼ cup chicken or veg broth (or better splash of dry white wine) your choice
kosher salt and freshly ground pepper to taste
In a deep sided skillet heat olive oil over med. When oil is hot add garlic for 1 minute, taking care not to burn. Add brussels sprouts, turnips, and onions. Season generously with salt and pepper. Cook covered for 6-8 minutes over med heat, turning occasionally. Uncover and add the broth or wine and cook for an additional 2 minutes. For the love of Brussels Sprouts, give thanks for this awesome veg.
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