Coconut Cream Brussel Sprouts

Coconut Cream Brussel Sprouts

In the continuing journey of getting more cruciferous vegetables into the diet, 'Coconut Cream Brussel Sprouts' was born.  (Cruciferous being the cabbage family: broccoli, cauliflower, kale, brussel sprouts, cabbage, bok choy/pak choi.)  Brussel sprouts have a certain harshness to them I have never fully appreciated.  Adding coconut oil and creamy coconut milk mellows them into a tender, savory, delicious veggie I would happily eat several times a week!  (Native Forest brand organic classic coconut milk with it's thick creamy conistency works well.)  This recipe makes approximately 4-5 cups once cooked.  The 8-9 cups raw fits nicely into a 15" cast iron pan. The garlic enhances the flavor a great deal also, and using garlic powder works well to evenly incorporate through the mixture.  ( 1 T minced fresh garlic is another option.)  A 2 pound bag of brussel sprouts will give you the 1  1/4 - 1 1/2 pounds of  trimmed brussel sprouts needed.  As the photos above show, the stem is trimmed off, along with any so-so outside leaves leaving them somewhat smaller, rounder, and ready for the food processor.

                                                  Coconut Cream Brussel Sprouts

1 1/4 - 1 1/2 pounds (#) trimmed brussel sprouts, (8-9 cups, slightly packed)
2 1/2 Tablespoons (T) extra virgin coconut oil
3/4 tsp fresh ground black pepper
1 teaspoon (tsp) garlic powder
1 tsp whole salt
3/4 - 1 cup creamy coconut milk

Proccess the trimmed brussel sprouts in a large food proccessor using the 4mm slicing disc.  (approximately 1/8 inch thick.)  Warm a 15" cast iron pan (or equivalent) on medium/low.  Once warm but not smoking, melt coconut oil in it and add the brussel sprouts.  Mix in the seasonings and continue to stir the mixture every 1-2 minutes for 10-15 minutes until the thicker pieces are about half-cooked.  (Veggies should simmer gently without browning.)  Stir in 3/4 cup coconut milk.  Stir and simmer another 5-7 minutes, until the thick pieces are al dente and the outside pieces are still a nice green color.  (overcooking turns the leaves yellowish and the flavor is not as desirable.)  For a creamier version (our favorite,) stir in the remaining 1/4 cup coconut milk, bring just to a simmer and serve. 

Enjoy!