VIKRAM VIJ

Chef, Vij’s and Rangoli, Vancouver, B.C.

Out with

Boring, boiled Brussels sprouts! We have a whole generation of adults who hated Brussels sprouts as kids because their parents just boiled them to death, and many of them still don’t eat Brussels sprouts today! They’re a great vegetable — they just need spicing up, literally.

Bring on

I love what a lot of restaurants and even home cooks are doing with Brussels sprouts nowadays. They’re on the menu at many great restaurants, because we’ve worked out ways to cook them to make them really delicious. A squeeze of lemon, maybe some Parmesan, or even better, an Indian spin on Brussels sprouts; our own Vij’s Brussels sprouts with paneer and bacon.

The Recipe

1 1/2 pounds of Brussels sprouts

12 oz bacon (12 thick strips)

1/2 cup canola oil

1 1/2 Tbsp cumin seeds

3 cups puréed tomatoes (6 large)

1 Tbsp salt 1 tsp turmeric

1 Tbsp ground cumin 1 Tbsp ground coriander

1/2 tsp ground cayenne pepper

4 cups water

6 oz paneer in 2 inch cubes

1. Line a plate with paper towels. Wash Brussels sprouts and cut each one in quarters lengthwise. Set aside.

2. Place bacon strips in a frying pan on medium high heat. Cook for 1 to 2 minutes, or until the edges of the bacon curl slightly. Turn the strips over and cook for another 1 to 2 minutes. Both sides should be light brown and slightly crispy, but do not allow them to become dark or burned. You may need to reduce the heat slightly. Transfer cooked bacon to the plate with the paper towels, cool and allow fat to drain. After about 10 minutes, cut bacon into 1-inch pieces.

3. Heat oil in a medium shallow pan on medium-high for 1 minute. Add cumin seeds, stir and allow to sizzle for 30 seconds. Add tomatoes, salt, turmeric, ground cumin, coriander and cayenne. Stir well and cook for 5 to 8 minutes, or until the top glistens with oil.

4. Stir in Brussels sprouts and water. Bring to a boil, reduce the heat to low, cover and simmer for 5 to 8 minutes, or until Brussels sprouts are slightly soft (not mushy).

To Serve: Divide paneer evenly among six plates. Pour the Brussels sprouts and its curry over the paneer while it’s piping hot. Sprinkle the bacon pieces over the Brussels sprouts (each serving should have the equivalent of 2 strips of bacon). Serves 6 Curried Brussels Sprouts with Paneer and Bacon from Vij’s Elegant & Inspired Indian Cuisine by Vikram Vij & Meeru Dhalwala