Mushroom soup with sour cream ripple and crisp mushrooms Charred Brussels sprouts with creamy dressing, croutons and shaved Parmesan
Oliver describes this as a “really fun and delicious dish to make.” If you wish, use this charring technique with other Mediterranean brassicas, such as broccolini, cauliflower or Romanesco, adjusting the cooking time as needed. I love the flavor that the topping brings; it’s a mix of yogurt, lemon juice and Parmesan cheese. The jumble wouldn’t win a prize for beauty, but the taste is luscious.
Yield: 4 servings
INGREDIENTS
1pound Brussels sprouts (small to small-medium size) 1 3/4 ounces (about 1/3 cup grated) Parmesan cheese, plus extra for serving, divided use
1cup plain Greek yogurt
Juice of 1/2 lemon
2thick slices of sourdough bread
DIRECTIONS
1. Trim and halve the Brussels sprouts, char in a large, nonstick frying pan on a medium heat for 15 minutes, or until gnarly on the outside and steamy and tender on the inside, then tip onto a board. Meanwhile, finely grate most of the Parmesan and fold it into the yogurt with lemon juice. Season to taste with sea salt and black pepper, then spoon onto a serving platter.
2. Place the pan on mediumhigh heat. Slice the bread into 1/2-inch cubes and toast with a drizzle of olive oil for 4 minutes or until golden, tossing occasionally and finely grating over the remaining Parmesan for the last few seconds. Arrange the croutons and Brussels sprouts on top of the yogurt mixture and finish with extra shavings of Parmesan and a drizzle of extra-virgin olive oil. Toss together just before serving.
Source: “Jamie Oliver 5 Ingredients Mediterranean” (Flatiron Books)