Brussels with Sage, Ricotta & Shallots on Lentils!
Welcome to the new year.
Same old me, same old blog.
Glad you are still here browsing recipes (in year 16!).
Today is a delicious combo of pan seared Brussels sprouts with sage, shallots and ricotta! All served on lentils.
Recipe adapted from my favorite British cook Beth @boroughchef (on instagram), who works wonders with legumes and vegetables.
I always cook a big batch of lentils with onions, carrots and bay leaf, cool then freeze, so I have them on hand for recipes like this. Saves a lot of time.
Sage is still alive in my garden, it's been a mild winter so far......even the parsley is still hanging in!
Start with a bunch of Brussels sprouts, halved.
Pan sear them in a large saute pan with a few tablespoons of butter. This will take about 8 minutes to cook until golden brown. Season with kosher salt & pepper and smoked paprika (pimenton).
Add in some olive oil or more butter if the pan is getting dry. Next, add in sliced shallots, fresh sage leaves and chopped garlic (you don't have to measure, just add in as much or as little as you like).
Cook this the last minute or two with the sprouts, so the garlic doesn't burn.
Squeeze in the juice of a half a lemon.
Empty the pan over a platter of cooked lentils and dot with fresh ricotta and top with lemon zest.
This is a delicious and bright vegetarian main dish. Loved it!
Happy & Healthy New Year!