Coconut Carrot Mash with Meyer Lemon Brussels Sprouts

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I’ve started a ritual of going to the local farmers’ market on Sunday. The produce is much less expensive and better quality than what I can find in the local supermarkets. Sometimes I buy ingredients because they are in season and they will fit in with a recipe I know and love and sometimes I buy an ingredient because I have to–like these Brussels sprouts. Ok, sure, have to might be a little hyperbolic, but at $4 a stalk this thing can feed me for over a week and look at it–it’s the Godzilla of the vegetable kingdom! This Sunday, my love for misunderstood monsters won, and I lugged this behemoth, which is so large it stretches from my waist to well over my head, home.

I wanted to make something that felt like a full meal rather than a side dish and that would also incorporate some of the other goodies I picked up at the market–a big bunch of carrots and young ginger.

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Coconut Carrot Mash with Meyer Lemon Brussels Sprouts

Coconut Carrot Mash
1 bunch of carrots (approximately 10 small carrots), peeled and cut into 1/4 inch pieces
1/4 cup coconut milk
1/4 cup cashew milk
1 tbsp. coconut aminos
1 tsp. grated ginger
Salt, to taste

Brussel Sprout Topping
1 tsp. sesame oil
1 cup cleaned and halved Brussels sprouts
1 tsp. Meyer lemon zest
Nanami Togarashi, to taste (or any other chili powder mixture you have available)
Black sesame seeds, for garnish

For the Carrot Mash: In a medium saucepan just cover the carrots with water. Bring to a boil and reduce to a simmer, cook for 20-25 minutes until tender. Once tender, drain in a colander and return the carrots to the saucepan. On low heat, add the remaining ingredients and mash with a potato masher until smooth. Remove from heat and set aside.

For the Brussels Sprout Topping: Heat the sesame oil in a medium skillet and add the Brussels sprouts. Cook until golden, about five minutes. Remove from heat and add the remaining ingredients.

To Serve: Make a bed of the coconut carrot mash using half of the mixture in the saucepan. Spoon half of the Brussels sprout topping over the mash, garnish with sesame seeds and Nanami Togarashi and enjoy! Makes 2 servings.

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