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Brussels Sprouts Zeytinyagli

The vegetables in this Turkish dish are nearly identical to the ones in Winter Hodge Podge, but the effect is surprisingly different as they are presented in a tart and zingy sauce. And of course that combination of vegetables is still very delicious. I didn’t have a red pepper but a number of the versions I saw of this did put one in so it is up to you.

It is important to watch the veggies carefully during the last few minutes of cooking, as the liquid should be mostly gone but not so mostly gone that the vegetables scorch. Unlike most Turkish vegetable dishes this one seems to be served hot.

4 servings
30 minutes prep time

Brussels Sprouts Zeytinyagli

250 grams (1/2 pound) Brussels sprouts
1 medium carrot
1 to 1 1/2 cups water
2 medium potatoes
1/4 of a greenhouse red pepper OPTIONAL
6 to 8 shallots
4 to 5 cloves of garlic
3 tablespoons olive oil
1 tablespoon tomato paste OR 1/4 cup tomato sauce
salt & freshly ground black pepper to taste
1/4 teaspoon ground Aleppo pepper OR similar
1 teaspoon sugar
the juice of 1/2 medium lemon

Wash and trim the Brussels sprouts, and cut an “X” in the bottom of each one, unless they are large in which case cut them in half. Peel and slice the carrot into companionably sized pieces.

Put a pot of water on to boil with one cup of water in it. When it boils, add the carrots and continue adding vegetables as they are prepared – not the sprouts; they go in last.

Peel the potatoes and cut in slightly larger pieces than the carrots; into the pot they go. I put the time on for 10 minutes at this point. Cut the pepper into strips; ditto (if using). Peel and quarter the shallots, and add them. Peel and mince the garlic. Add the garlic and the olive oil to the pan.

If there is not enough liquid at this point to steam the Brussels sprouts, add a little more then add the Brussels sprouts when the timer goes off. Add the tomato paste and the remainder of the seasonings, and mix well. Cook for another 6 or 7 minutes until everything is tender. Mix in the lemon juice during the last minute or two of cooking.

Last year at this time I made Curry Roasted Squash.

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