Cathy’s Kitchen Prescription LLC
Brussel Sprouts Wat
A little berbere, a little lemon, a little chili, ginger and garlic and any veggie can become an Ethiopian-inspired wat (stew). This one features Brussel sprouts and cherry tomatoes. Served over injera, it's heavenly. This dish will work equally well with other cruciferous veggies like broccoli, cauliflower, Romanesco, or cabbage.
Prep time 40 minutes Cooking time 30 minutes Serves 3-5
1 onion, medium dice
No-sodium veggie broth or water or dry vermouth to deglaze pan
5 cloves garlic, minced
2’ piece of ginger, peeled and minced
1 jalapeño or two green Thai chilis (halve this quantity for a milder wat)
2 Tablespoons berbere spice blend (halve for milder wat)
1 ½ lbs Brussel sprouts, steamed until just tender, quartered
2 cups potatoes, steamed until just tender, large dice
1 ½ cups carrots, peeled and diced
2 lbs cherry tomatoes, quartered
2 Tablespoons lemon juice
Salt very lightly or omit if salt-free
In a large skillet dry sauté onion and carrots over medium heat for several minutes or until the onion has softened and begins to darken and adhere to the pan. Deglaze pan with a few teaspoons of liquid. Stir in garlic, ginger, chili, and berbere, cooking for a minute.
Add tomatoes, stirring, and after 2 minutes or so, add the Brussel sprouts and potatoes. Add a little additional liquid if the sauté is dry. Cover and simmer on medium heat for 10-15 minutes to allow flavors to meld and the vegetables to become meltingly soft but still intact.
Add lemon juice. The tomatoes will release their juices as they cook. Using a slotted spoon to a bowl transfer the vegetables to a bowl and reduce the liquid until what remains is thickened and syrupy. Transfer the veggies back to the pan and coat with the sauce.
Taste to correct seasonings for berbere, lemon etc. Salt very lightly or omit if salt-free.
Serve warm atop injera or over any whole grain for a delectable supper.
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