My children and I are ravenous Brussels sprout eaters. I steam and braise them, roast and sauté them, even occasionally separate their little leaves and dress them in a vinaigrette to eat raw. Combined with potatoes as they are here, their sweet flavor emerges more than ever. When dressed with the poppy seed dressing, the combination turns into something very special.
Makes 4 to 6 servings
Ingredients:
1 pound (450 g) potatoes that are both waxy and starchy, such as YukonGold, peeled and cut into 1-inch (2.5-cm) cubes
2 teaspoons coarse sea salt
1 pound (450 g) Brussels sprouts, trimmed and cut in half lengthwise
3 tablespoons Poppy Seed Dressing
Fine sea salt and freshly ground black pepper
Note: Brussels sprouts must be very, very fresh or their flavor will be bitter. Marion Pruitt, who tests my recipes, used frozen Brussels sprouts when making this. Her comment: “What a surprise! These frozen gems were much better than anything I’ve had this year… tender, sweet, with a clean, fresh taste!”It makes sense, since the vegetables are flash frozen shortly after harvest.
Directions:
1. Place the potatoes in a saucepan and just cover with water. Add the coarse salt, bring the water to a boil, reduce to a simmer, and cook the potatoes until they are tender through, 12 to 15 minutes. Remove from the heat and keep warm.
2. Bring 3 cups (750 ml) water to a boil in the bottom half of a steamer. Place the Brussels sprouts over the steaming water and steam just until they are tender all the way through but still have their bright green color, about 8 minutes.
3. Place the Brussels sprouts and the potatoes in a large bowl. Drizzle with the poppy seed dressing, then carefully fold the dressing into the vegetables until they are coated thoroughly. Season with salt and pepper and serve immediately.
