Brussels with raisins and crunchy almond in bed of creamy pumpkin millet, roasted cauliflower and purple pickle
Servings Prep Time
4doses 40min
Cook Time Passive Time
25min 2h
Servings Prep Time
4doses 40min
Cook Time Passive Time
25min 2h
Ingredients
Brussel sprouts with raisins and almonds
  • 400g brussels sprouts
  • 1 onion cut in small brunoise(very small squares)
  • 50g raisins
  • 50g almonds cut in small pieces
  • 1tbsp sesame oil
  • pinch black peppergrind at the moment
  • 1/2tbsp shoyu
Creamy millet with pumpkin
  • 1 medium onion cut in brunoise
  • 1cup glutinous milletpreviously soaked for 2h (if you don’t have time to soak it, at least wash it before cook it)
  • 4cups filtered water
  • 200g pumpkin cut in very small pieces
  • 1 bay leave
Roasted caulifower
  • 400g cauliflower
  • spices to spinkle
  • 1tbsp sea salt
Instructions
Brussel sprouts with raisins and almonds
  1. In a pan, heat the onion over high heat until it begins to release some juice, stirring constantly.
  2. Then add the sesame oil and brussels sprouts previously washed and cut in half. Season with salt and pepper.
  3. Add the raisins and cook on medium heat for 5 minutes, or until the cabbages are crispy and bright green.
  4. In a frying pan, heat the chopped almonds until they begin to release aroma (about 3 minutes). Turn off the fire and add the shoyu, stirring well to wrap.
  5. Serve the brussels sprouts with the almond on top.
Creamy pumpkin millet
  1. In a pot, put the olive oil, the bay leaf, and the onion. With the heat high, sauté the onion lightly.
  2. Add salt and the glutinous millet and fry for about 2 minutes.
  3. Then pour the boiling water and the pumpkin. Let cook in medium fire for about 20 minutes. At the end of cooking, it’s possible that you have to stir to assure it doesn’t burn, and might have to put the fire in the minimum.
  4. Before serving, take the bay leave out.
Roasted cauliflour
  1. Pre-heat the oven at 150º C.
  2. Wash and cut the cauliflower in small branches.
  3. Arrange it in a tray lined with parchment paper, or greased with some vegetable oil.
  4. Season with salt and spices. For this one I used a mix of sweet chili, curry and chili, to have that red colour. I also used a salt with flowers that gave it an extra flavor.
  5. Put in the oven and let cook for about 30 min, or until the cauliflower is golden.
Recipe Notes

Served everything as it is in the picture, with a homemade purple cabbage pickle too! 🙂