Another fun recipe made it onto my list over the holiday season. This one was found in the November 2013 issue of Vegetarian Times on page 42 or visit the site. You have to be one that likes to think-out-the-box for this one. Surprisingly, I had no idea how much I would really enjoy this dish.
- This dish is so light and filling. It is a combination of white bean purée which is spread on a crisp oven puff pastry crust and sprinkled with warm roasted Brussels sprouts and juicy fresh pomegranate seeds.
What you'll need:
- 1 lb. Brussels sprouts, trimmed and thinly sliced
- 3 Tbs. olive oil, divided
- 1 15-oz. can white beans, rinsed and drained
- 1 sheet puff pastry, thawed
- ¼ cup fresh pomegranate seeds
Chop up the Brussels sprouts and toss with 1 Tbs. oil in large bowl. Season with salt and pepper. While the sprouts are cooking, purée beans in a food processor until smooth.
Roll puff pastry sheet into 12-inch square. Place over baking dish, trim and bake 15 minutes, or until golden.
Spread bean purée in hot pastry crust; top with roasted Brussels sprouts, and sprinkle with pomegranate seeds.
This dish was so good. On your next food adventure, be sure to put this one on your list.
Vegetarian Times, November 2013 p.42
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