GINGER, WALNUT AND BRUSSELS SPROUT FILLED PUFF PASTRY TWIRLS

I know I know I know, yet another Brussels sprout recipe. I promise this will be the last for this season, it's just that once I get started on a vegetable I often have to explore its possibilities and then I get a bit of tunnel vision. But the tunnel is usually quite short and I can feel that I'm about to exit this one and enter the next soon. I know that a lot of people have had horrible experiences with Brussels sprouts in their childhood and for some this extends to all vegetables. I didn't, I can't remember having any problems with vegetables when I was little, on the contrary, I always loved them - it was fear of the fat on the meat that made me sit for hours at the dining table. I liked meat but the consistency of the eventual fat parts paralyzed me. Vegetables were safe, there was no lurking fat and the taste was great. Even though I have sort of reconciled myself with the fat on meat, I still love vegetables. Including Brussels sprouts.




GINGER, WALNUT AND BRUSSELS SPROUT FILLED PUFF PASTRY TWIRLS

Puff pastry, (I don't use it that much and when I buy it I always have a feeling that I'm eating pure trans fats but who cares, sometimes I like to mistreat my body, why should it only be my mind/soul that has to live with the knowledge that life's hard? And I'm too lazy to make my own))
Brussels sprouts
Fresh ginger
Walnuts, chopped
Salt
Olive oil

- Trim and shred the Brussels sprouts quite finely before you braise them in olive oil together with some salt.
- Peel and chop the fresh ginger very finely. I like the taste of fresh ginger so much that I add it to the braised sprouts when they are ready, you can add them before that if you prefer. Add the chopped walnuts as well.
- Spread out the Brussels sprouts on a rectangle of puff pastry, leave 2-3 cms/1 inch at one of the longer ends and start rolling from the other, close it by pressing the ´clean´strip of pastry.
- Cut the roll into thick pieces and bake these in the oven (175° C/347°F) for about 10-15 minutes or until they look ready!



recipes vegetables food Italy cooking in Italy