Brussel Sprouts, Potatoes & Peas with Sour Cream

Brussel sprouts with potatoes & sour creamBrussels sprouts may not be everyone’s favourite vegetable, but they’re delicious combined with golden cubes of deep-fried potatoes, green peas and folded with mildly seasoned sour cream. Serve this tasty and versatile dish as part of a special banquet or feast menu, with a soup and bread for a warming winter’s meal, or with rice. Serves 4 – 6.

2 large baking potatoes, peeled and cut into cubes
ghee or oil for deep-frying
1 cup fresh green peas
2 tablespoons ghee or oil
10–15 fresh curry leaves
½ teaspoon yellow asafetida powder
750g small, firm Brussels sprouts,
halved ¼ teaspoon coarsely-ground black pepper
½ teaspoon ginger powder
½ teaspoon turmeric
¼ teaspoon cayenne pepper
1–1½ teaspoons salt
1 cup sour cream, at room temperature
1 tablespoon chopped fresh coriander leaves or parsley

Rinse the potato cubes in cold water. Drain and pat them dry. Place enough ghee in a deep pan or wok that will well cover the quantity of potatoes. Heat the ghee to 190°C/375°F.

Deep-fry the potato cubes for 8–10 minutes, or until they are lightly golden brown. You may need to fry them in two batches. Remove the potatoes and drain them on paper towels.

Place the peas in a small saucepan and cover them with water. Bring to the boil, and cook the peas for 5–8 minutes, or until tender. Drain and set aside, reserving the water. If using frozen peas, blanch briefly in boiling water.

Heat the 2 tablespoons ghee or oil in a 3-litre/quart saucepan over moderate heat. When fairly hot, drop in the curry leaves and saute them for a few moments.

Sprinkle in the yellow asafetida powder, stir momentarily and then drop in the Brussels sprouts halves. Saute them in the fragrant oil for 3 or 4 minutes. Sprinkle in the black pepper, ginger powder, turmeric, cayenne pepper and salt, stir to mix and add ½ cup water.

Stir briefly, place a lid on the saucepan and cook over moderate heat for 10 minutes or until the Brussels sprouts are just tender when stabbed with a knife point. Add the peas, potatoes, and herbs and then fold in the sour cream. Add a little of the reserved pea water if the dish is a little dry. Serve immediately.

Posted in Entrees.