Fried Brussel Sprouts with Mushrooms

Fried Brussel Sprouts with Mushrooms

  • Serves: 4
  • Prep Time: 00:10
  • Cooking Time: 00:15
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You are going to be surprised just how tasty this side dish of brussel sprouts is. I won my doubting husband over with the addition of mushrooms and red onion fried in yummy ghee. Delicious served along side a juicy roast leg of lamb.

Ingredients

* Please click on the green icon next to the ingredients listed below for extra details and helpful information.

  • 2 1/2 Tbsp ghee, divided
  • 400g brussel sprouts, trimmed and halved
  • 1 sml red onion, diced
  • 200g button mushrooms, roughly chopped
  • 2 Tbsp fresh parsley, chopped, plus extra to serve
  • 1/2 tsp pink Himalayan salt
  • 1/4 tsp black pepper, ground

Directions

Trim and halve brussel sprouts.

Heat a large frying pan (I use a 30 - 32cm pan) on medium. Add 1 tablespoon of ghee. Place brussel sprouts into pan with the flat cut side facing down. Lightly brown in the ghee, then use tongs to turn them over. Add a further tablespoon of ghee and cook until brussel sprouts are just softening.

Push brussel sprouts to the side of the frying pan, add red onion with 1/2 tablespoon of ghee and saute without browning.

Stir onion and mushrooms through the brussel sprouts and cook for a further 2 - 3 minutes or until the mushrooms have soften a little. Stir through parsley, salt and pepper.

Adjust seasoning if needed, add to a serving dish and sprinkle with extra parsley.

ghee

Ghee is clarified butter, it is pure butter fat that has had the milk solids removed. You can get the flavour of butter in your cooking without the dairy (please don't consume if you have an allergy to ghee). My favourite brand is Organic Valley Purity Farms which I purchase online from iherb. It is also very easy to make yourself.

brussel sprouts

Brussel sprouts are of the same species as cabbage and in the same family as collard greens, broccoli and kale.The leafy green vegetables look like miniature cabbages, typically 3 - 4cm in diameter. They are packed full of vitamins, minerals and sulforaphane a phytochemical known for its potential anticancer properties (boiling can reduce the level of sulforaphane, steaming and stir frying do not result in significant loss).

red onion

Red onions are sometimes called purple onions and have a mild to sweet flavour. They are normally eaten raw or lightly cooked. Raw they add colour to salads, when lightly cooked some colour is lost. Red onions are packed with quercetin, aside from its antioxidant properties, quercetin has been found to possess cancer fighting, ani-fungal, aniti-bacterial and anti-inflammatory properties.

mushrooms

Mushrooms are classified as fungi. Edible mushrooms are very low in kilojoules, rich in minerals and B complex vitamins, when exposed to UV light they contain large amounts of vitamin D2. Mushrooms are also used for medicinal purposes.

parsley

Parsley would be the most widely used herb worldwide. Curly leaf parsley is often used as a garnish. Fresh parsley contains useful amounts of vitamin C, calcium, iron and potassium. Parsley is also high in bioflavonoids and other anticancer compounds.

pink Himalayan salt

Raw pink Himalayan salt crystals is unlike common table salt which can be a highly refined industrial byproduct, otherwise know as sodium chloride. Himalayan salt is completely pure and may naturally balance the body's alkaline/acidity and regulate water content. In addition Himalayan salt helps in the absorption of nutrients from food and contains many trace minerals for healthy cell structure. I purchase fine pink Himalayan crystal salt so I can use it in my shaker and for cooking.

black pepper, ground

Black and white pepper both come from the fruit of a tropical vine. Black pepper is the cooked and dried unripe fruit, know as a peppercorn and white pepper is from the ripe fruit seed. Pepper is usually coupled with salt, sprinkled over or added to food.

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