Sometimes I like to cook the “undesirables” and find ways to make them more exciting. Brussels sprouts have not been the most favorite vegetables of French people, they are strong in flavors and heavy to digest, but I like them. They’re too cute. It seems like the flavor of a regular cabbage has been condensed into a small little ball. 

Who said brussel sprouts need to be eaten in their full size? You can also remove each leaf and saute them, or shred them.

Ingredients for 4

• 1 lb brussel sprouts
• 1 leek, chopped
• 1 carrot, chopped
• 1/2 onion
• 1 tbs mustard seeds
• 1 tsp turmeric
• 1 tsp cumin powder
• 1 tsp rice vinegar
• 1 tbs olive oil
• salt and pepper

Preparation

First cut the sprouts in half and start shredding them. Slice leeks crosswise as well as the carrots. Heat wok and add mustard seeds, when they start to pop, remove from heat, add olive oil, and onions. Brown the onions, then add the turmeric and cumin powder. Add shredded vegetables, rice vinegar, salt and pepper. Cook until tender but still firm. Sprinkle with cilantro.