44
45
SOUPS/SALADS/SIDES
SHREDDED BRUSSELS SPROUTS
The sweetness of the brussels sprouts comes out nicely in this
simple side dish. For an upscale take on it, drizzle a small amount of
white truffle oil over the sprouts just before serving.
3
TABLESPOONS (45 ML) OLIVE OIL
1
POUND (500 G) BRUSSELS
SPROUTS, TRIMMED
½
TEASPOON (2 ML) KOSHER SALT
2
PINCHES FRESHLY GROUND
BLACK PEPPER
½
TEASPOON (2 ML) GRATED
LEMON ZEST
1½
TEASPOONS (7 ML) FRESH
LEMON JUICE
2
PINCHES CRUSHED RED
PEPPER (OPTIONAL)
SHREDDED PARMESAN
(OPTIONAL)
Makes about 3 cups (750 ml)
1. Put the oil in a large skillet set over medium/
medium-low heat.
2. Insert the slicing disc into the work bowl of the food
processor. Slice the brussels sprouts. Add to the pan
with the salt and pepper, and sauté until very tender,
about 20 to 25 minutes.
3. Add the remaining ingredients and toss to combine.
Sprinkle with a few pinches of shredded Parmesan if
desired. Serve immediately.
Nutritional information per serving [
½
cup (125 ml)]:
Calories 93 (63% from fat)
|
carb. 7g
|
pro. 3g
|
fat 7g
sat. fat 1g
|
chol. 0mg
|
sod. 209mg
|
calc. 32mg
|
fiber 3g
SOUPS/SALADS/SIDES
1
TABLESPOON (15 ML) FRESH
ITALIAN PARSLEY, STEMS
DISCARDED
1
MEDIUM RUSSET POTATO,
PEELED AND CUT TO FIT THE
FEED TUBE
1
SMALL ZUCCHINI, TRIMMED
1
SMALL TO MEDIUM CARROT,
PEELED
1
SMALL ONION, PEELED
1
TEASPOON (5 ML) KOSHER SALT
¼
TEASPOON (1 ML) FRESHLY
GROUND BLACK PEPPER
2
TABLESPOONS (30 ML)
UNBLEACHED, ALL-PURPOSE
FLOUR, OR MATZO MEAL
1
LARGE EGG, LIGHTLY BEATEN
(MAY NOT NEED ENTIRE EGG)
2
TABLESPOONS (30 ML)
GRAPESEED OR VEGETABLE OIL,
PLUS MORE AS NEEDED
Makes ten to twelve 3-inch (7.5 cm) cakes
1. Insert the chopping blade into the work bowl of the
food processor. Add the parsley and finely chop, 3 to
4 pulses. Leaving the parsley in the bowl, remove the
chopping blade and replace with the shredding disc
assembly. Laying the vegetables horizontally in the
feed tube (trim to fit as needed), shred the potato,
zucchini, carrot and onion. Squeeze all excess liquid
out of vegetables by wrapping up in a clean towel and
gently wringing. Transfer all to a large mixing bowl.
Add the salt, pepper and flour and gently mix to fully
combine. Gradually add the beaten egg until the
mixture just holds together. You do not want the
mixture to be too wet or the final cakes will be too
dense.
2. Put the oil into a large skillet set over medium-high
heat. When hot, drop pancake mixture by scant
¼
-cup
(60 ml) spoonfuls evenly spaced in pan. Press down on
top to flatten to about
¼
-inch (0.6 cm) thickness. Cook
about 4 to 6 minutes on each side or until crispy and
light brown. Repeat adding oil as needed, until all
mixture has been cooked off. Keep warm on a baking
sheet lined with a rack in a 200ºF (95°C) oven.
3. Serve with warm applesauce, sour cream or crème
fraîche.
Nutritional information per cake:
Calories 48 (48% from fat)
|
carb. 5g
|
pro. 7g
|
fat. 3g
sat. fat 0g
|
chol. 12mg
|
sod. 200mg
|
calc. 9mg
|
fiber 1g
A twist on the traditional potato latkes.
ZUCCHINI-CARROT-POTATO CAKES
