For Thanksgiving dinner, my mom still makes the turkey, stuffing and pie. I’m in charge of the side dishes, which usually means potatoes and veg. I like to try out different things with the veggies each year – but this usually requires a test-run to see if my chosen dishes are holiday dinner-worthy. One of this year’s tests was a recipe from Susie Middleton‘s Fast, Fresh, and Green, a great new vegetable cookbook I found at the library. Her recipes teach you some basic foundation methods for preparing veggies: braising, roasting, sauteing, etc. Everything is very clearly laid out, and the book itself is completely gorgeous – lovely photos, print and design. Below is a sans bacon version of her brussels sprout dish.
The photo above is tonight’s “market dinner”. All the veggies (apart from the mushrooms) were bought at my local farmers’ market. The sausage is from a great new company in town, the Great British Sausage Company. The ones I cooked up tonight were a batch of West Country Cider Apple sausages, and they’re definitely my favourites so far. I’ve also tried the Lincolnshire and the Pork and Leek. I love the way they cook up – they’re quite large, but soft in texture. Great mouthfeel, and the flavours come through clearly without overpowering the pork. I’ll be stocking up on more before winter hits, since our market only lasts until the end of October.
2 handfuls of small brussels sprouts
2 handfuls of small brown mushrooms
1 tbsp olive oil
1 tbsp butter
juice of half a small lemon
salt & pepper
Slice the bottoms off the brussels sprouts and then cut them and the mushrooms in halves.
Heat the olive oil over medium-high heat in a large flat-bottomed frying pan.
When the oil is nice and hot, dump in the veggies and arrange in as close to a single layer as possible. The more space between the veg, the better they will brown.
Cook the veggies for 10-15 minutes, stirring only when absolutely necessary.
Once the mushrooms and sprouts have become golden brown on their flat sides, turn off the heat, add the butter, lemon juice and seasonings and stir until everything is coated in the newly formed sauce.