Savoury Brussels Sprouts

A member of the famed cabbage family, brussels sprouts are loaded with vitamins A and C, folic acid, calcium, phosphorus, potassium, iron and of course, fibre. Serves four.

2 cups (500 g) brussels sprouts
4 large or 8 small Yukon gold or red nugget potatoes
1 large onion, sliced
2 Tbsp (30 ml) butter or coconut butter
1 Tbsp (15 ml) soy sauce
1/4 vegetable bouillon cube
1/2 cup (125 ml) boiling water
1/4 tsp (1 ml) nutmeg
1 Tbsp (15 ml) heavy cream (optional)
Sea salt, to taste

Cook potatoes until done. Meanwhile, saut?nion in butter (or coconut butter) until translucent. Peel (if desired) and cut potatoes in eight segments then add to onion. Season with salt and simmer for three to five minutes. Keep warm.

Bring a pot of salted water to a boil then submerge brussels sprouts for one to two minutes to remove any hidden insects and give a fresh green colour. In a medium-size pot, dissolve vegetable bouillon in boiling water. Add brussels sprouts and season with nutmeg. Cook until sprouts are done to your liking. Some people like them crisp (only blanched), while others like them tender. Stir in cream and season to taste. Place potatoes in a serving dish and top with brussels sprouts. Serve immediately.

Source: alive #232, February 2002