I have now tried three recipes from my Molly on the Range cookbook.
And all three have been AMAZING! I made hummus, starting with dried chick peas, and the brussels sprout “latkes” I’ll be talking about here, and last night I made Cauliflower Shawarma Tacos (hummus and shawarma tacos in a later post). Holy cow it’s been a fun food week.
The first thing to note is that the link I am sharing for the Brussels Sprout Rosti is not quite the same as what is in the book. I will tell you the differences as I go along, as I followed the recipe in the book.
I started with “shaved” Brussels Sprouts from Trader Joes, which I think may have been bigger chunks than the “finely shredded” she listed in the ingredients. Once I started putting it all together, I had the sinking feeling that there was no way I’d end up with a pancake shape.
In the book vs the website, she calls for 2 cloves of minced garlic and 3/4 cups of flour or chick pea flour. I used regular flour.
It was a challenge to get them into a pancake shape in the frying pan. It’s also a challenge to use my very special pan, because the burner is slanted and all of the oil runs to the lower half. I have to constantly tip it back the other way.
As these were cooking, and they took a long time, hubby was making the Dijon Balsamic Yogurt. In the book, she uses full fat Greek yogurt instead of sour cream. The recipe calls for 2 T of honey. We agreed that next time we will use less, maybe 1 T, as it was slightly sweeter than we prefer.
Huge surprise when it was time to flip the sprout latkes and they held!
Hubby said he was skeptical about this meal,but whoa boy, it was awesome! I might brown them a bit more next time.
I’m actually going to make more sauce and use it as slaw dressing. I think it will be good. Hopefully I’m right.
Another win was bringing home a jar of Everything But The Bagel mix from Trader Joes and adding it to the top of my bread before baking. WOWOWOW!!!
Like I said, it’s been a good food week!