* Exported from MasterCook *
Warm Orange-Ginger Brussels Sprout Slaw
Recipe By :Adapted from Executive Chef Brian McBride, Park Hyatt, Washington DC
Serving Size : 6 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Vegan
Amount Measure Ingredient -- Preparation Method
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2 tablespoons olive oil
1 pound Brussels sprouts -- outer leaves removed, stems trimmed, either shredded in a food processor or cut in half and thinly sliced
1 piece ginger root -- (one-inch) peeled and finely grated
1 orange -- grated zest and juice
Salt
Freshly ground black pepper
2 tablespoons water -- to 3 tablespoons [optional]
Heat the oil in a large sauté pan over medium-high heat. Add the shredded sprouts and cook, stirring, for 2 minutes. Add the ginger, orange zest and juice, and salt and pepper to taste.
Reduce heat to medium and continue cooking, stirring, until the sprouts are just cooked, 4 to 5 minutes. If the pan gets dry, add a few tablespoons of water.
Serve immediately.
6 servings
77 calories, 5g fat, 1g saturated fat, n/a cholesterol, 66mg sodium, 8g carbohydrates, 3g dietary fiber, n/a sugar, 3g protein.
A friend of Stephanie Witt Sedgwick's who thought she didn't like Brussels sprouts was won over by a suggestion from Park Hyatt executive chef Brian McBride. He shredded the sprouts as you would a cabbage for slaw and then sautéed them with ginger and
orange. She never made it for Stephanie, but the technique and combination of
ingredients stayed on her to-do list.
When she got around to making her own version, she was wowed: "It's like a slaw but
better. The Brussels sprouts give it a more delicate quality. The orange and ginger flavors
really pop, and there's not a hint of the old-fashioned, cooked-to-death sprouts in this
dish."
Source:
"The Washington Post, Stephanie Witt Sedgwick, February 15, 2006."
S(Formatted by Chupa Babi):
"July 2011"
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Per Serving (excluding unknown items): 90 Calories; 5g Fat (43.9% calories from fat); 3g Protein; 11g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 19mg Sodium. Exchanges: 1 1/2 Vegetable; 0 Fruit; 1 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0
