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Cathy Katin-Grazzini

Cathy's Kitchen Prescription LLC

www.cathyskitchenprescription.com

 

 

Brussels Sprouts Wat

A little Berbere spice blend, a little lemon, a little chili, ginger and garlic and any vegetable can become an Ethiopian-inspired wat (stew). This wat features Brussels sprouts and cherry tomatoes. Served over injera, Ethiopia’s fermented spongy griddle bread, it's heavenly.  This dish will work equally well with other cruciferous vegetables like broccoli, cauliflower, Romanesco, or cabbage.

 

Prep 40 minutes                  

Cook 30 minutes              

Serves 4 to 5

 

1 onion, cut in a medium dice

A splash of no-sodium vegetable broth or water to deglaze the pan

5 cloves garlic, minced

2-inch knob of ginger, peeled and minced

1 jalapeño or two green Thai chilis, minced, or to taste

2 tablespoons Berbere, or to taste

1½ pounds Brussels sprouts, steamed until just tender, cut into quarters

2 cups potatoes, steamed until just tender, cut in a large dice

1½ cups carrots, peeled and cut in a large dice

2 pounds cherry tomatoes, cut into quarters

2 tablespoons lemon juice

3 tablespoons shiro (mild, white) miso paste, diluted in 3 tablespoons water, or to taste

 

  • Heat a large skillet on medium for 3 minutes. Add the onions and carrots and sauté them dry for 3 or until the onion has softened and begun to darken and adhere to the pan. 
  • Deglaze the pan with a little splash of broth or water, scraping up the caramelized sugars from the pan.
  • Stir in the minced garlic, ginger, green chilies, and the berbere. Cook for 2 minutes.
  • Stir in the tomatoes, and after 2 minutes, add the Brussels sprouts and potatoes. Add a little additional broth if the pan becomes dry.
  • Cover, lower the heat to a simmer, and cook for 10 to 15 minutes to allow flavors to meld and the vegetables to become meltingly soft but still intact.
  • Stir in lemon juice to taste.
  • The tomatoes will have created a fair amount of liquid in the pan. Use a slotted spoon to a bowl transfer the vegetables to a bowl. Cover them to keep warm as you reduce the liquid in the pan until it becomes syrupy and can coat the back of a teaspoon.
  • Transfer the veggies back to the pan and coat with the sauce.
  • Taste to correct seasonings for berbere and lemon.  Turn off the heat and season to taste with the diluted shiro miso, distributing it evenly throughout the wat.
  • Serve warm with injera, another whole grain flatbread, or a whole grain for a delectable supper.

 

Brussels Sprouts Wat

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