Braised Brussels Sprouts with Leeks, Green Beans, and Pickles
Main Dishes • European
Description
Frozen vegetables are used here, but fresh ones are perfectly acceptable. In this case, they should be briefly blanched. Fresh grated carrots can also be used. The cucumbers can be pickled rather than marinated, depending on your taste. Carrots can be omitted as they do not play a significant role; they are mainly for color. The essence of the dish is its green color. This is for those who follow a dietary protocol for one reason or another. It's also simply a very tasty combination of vegetables. It works wonderfully as a main dish during fasting or as a side dish.
Ingredients
- Leek 1 stalk
- Brussels Sprouts 20 oz
- Chinese green beans 20 oz
- Dried parsnip a pinch
- Flower Salt 1 tablespoon
- Vegetable Oil 0 fl oz
- Pickles 2 pieces
Step-by-Step Guide
Step 1
Prepare the ingredients.
Step 2
Thaw the vegetables.
Step 3
Wash the leek thoroughly.
Step 4
Next, slice the maximum amount of leek into rings (including the leaves).
Step 5
Pour oil into a skillet and heat it.
Step 6
Add the leek to the skillet and sauté.
Step 7
When it softens, add the carrot.
Step 8
Mix everything and cook together for about 3–5 minutes.
Step 9
Then add the Brussels sprouts and green beans.
Step 10
Mix everything.
Step 11
Add salt.
Step 12
Cut the pickles into small pieces.
Step 13
Add to the main ingredients, mix, and cook covered for about 10 minutes until the Brussels sprouts are al dente.
Step 14
Serve the finished dish in portions, either on its own or as a side dish.
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