Sometimes simple vegetables can be so beautiful. This was just lightly cooked broccoli, bean sprouts, edamame and cucumber with a little brown rice vinegar, oil and sea salt:
Brussel sprouts have the potential to be exquisite. These were incredibly simple. Hot oil, sprouts chopped in half, add to oil chopped half down. After a bit, put a lid on. Add a bit of water if needed to get the pan juices. Sprinkle with flakes of fine sea salt.
Cooked this way they get a sort of sweetness. Broth could be added instead of water. If you have no objection, I recommend trying this with duck fat, but butter and vegetable oils– including coconut oil– work as well. You can have it going while you cook something else. If only brussel sprouts were not so expensive!
Finnish spring vegetables are finally starting to be available here, including beautiful radishes from the Lindroth farm near Turku.
I only buy those radishes when I can get them really fresh. The leaves are great to eat as well; I wash them in several waters and put them into a curry, or sauté them. It was wonderful to see the beautiful colours again!
This salad had a very very easy dressing, with sesame seeds toasted in macadamia nut butter, salt and a nice unsweetened rice vinegar. Yums.