Brussels Sprouts with Orange and Walnuts over Parsnip Puree
inspired by a recipe from Dr. Fuhrman
1 3/4 pounds parsnips, washed, peeled and cubed
4 cups low sodium vegetable broth
2 pounds Brussels sprouts
1 cup fresh squeezed orange juice
1 tsp low sodium Tamari or Soy Sauce
1 Tbsp grated orange peel from a washed, organic orange
1/2 cup chopped walnuts, toasted
Place vegetable broth and parsnips in a stock pot and bring to a boil. Lower heat to medium and boil parsnips for 35 minutes and broth is reduced by about half. Transfer parsnips and broth to a blender or food processor and blend until smooth, adding more vegetable broth as necessary to achieve a creamy consistency (I added a few more tablespoons). Taste and season with a dash of salt, but this is probably unnecessary. Transfer to a small pot and keep warm while finishing Brussels sprouts.
While the parsnips are boiling, place Brussels sprouts in a steamer basket over boiling water and steam for 15 minutes.
Let Brussels sprouts cool so that you can handle them. Slice each sprout in half, from the base to the top.
Place a large skillet over medium heat. Place cut Brussels sprouts orange juice and Tamari into skillet and let simmer until orange juice begins to reduce and thicken, stirring often, about 7 minutes. Add toasted walnuts and orange peel and toss gently.
Serve Brussels sprouts immediately over a dollop of Parsnip Puree.
What’s going on with you this week? What new recipe are you planning on trying? How are you taking advantage of this beautiful warm weather we are experiencing?