Roasted brussels sprouts with sunflower seed purée

Roasted brussels sprouts with sunflower seed purée

By
From
Feasting
Serves
6-8
Photographer
Elisa Watson

With so many nut allergies affecting people these days, sunflower seeds have stolen the limelight and with good reason. They can be used in place of nuts in pestos, salads, cereals, and I’ve even seen a sunflower seed risotto. This dish is a great side to fish or meat, and the purée would also go well with roasted broccoli or steamed green beans.

Ingredients

Quantity Ingredient
1kg brussels sprouts
sea salt, for seasoning
freshly cracked black pepper, for seasoning
3 tablespoons olive oil, plus extra for greasing
1/2 lemon, juiced
microgreens, for example red radish, to garnish

Sunflower seed purée

Quantity Ingredient
500g sunflower seeds
2 tablespoons olive oil
100g onion, finely diced
1 garlic clove, finely diced
500ml chicken stock or vegetable stock
1 lemon, juice
125ml iced water
sea salt, to taste
freshly cracked black pepper, to taste

Method

  1. Preheat the oven to 200°C.
  2. Spread the brussels sprouts on a lightly oiled baking tray, then season generously with salt and pepper..
  3. Roast in the oven for 40 minutes, or until soft in the centre and caramelised.
  4. To make the sunflower seed purée, put the sunflower seeds in a bowl and cover with cold water. Set aside to soak for 30 minutes, then drain.
  5. Heat the 2 tablespoons of oil in saucepan over low heat. Add the onion and garlic and sauté for 15 minutes, or until soft and golden brown. Add the drained sunflower seeds and cook for a further 10 minutes, stirring constantly.
  6. Add the chicken stock, cover the pan with a lid and simmer gently for 20 minutes, until the seeds are soft enough to blend. Strain and transfer the solids to a food process or blender.
  7. Add the lemon juice and iced water, and blend, in two-second bursts, into a fine purée. Season to taste with salt and pepper.
  8. Pile the brussels sprouts on a platter, drizzle with the remaining oil and the lemon juice and garnish with the microgreens. Serve the purée on the side
Tags:
Jewish cooking
Jewish
Chicken soup
Shabbat
Challah
Yom kippur
Pastrami
Dinner party
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