Recipe: root vegetables with yogurt

  • Updated: December 11, 2013 - 2:15 PM
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Spiced root vegetables are accompanied by a mint chutney.

Photo: SHIMON AND TAMMAR ROTHSTEIN,

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Stir-fried Brussels sprouts √

Serves 2 to 4.

Note: From “Pok Pok” by Andy Ricker and J.J. Goode.

10 oz. Brussels sprouts, bottoms trimmed, outer leaves removed, halved lengthwise (about 2 c.)

• Kosher salt

• 2 tbsp. Thai oyster sauce

• 1 tbsp. Thai fish sauce

• 1 tsp. Thai thin soy sauce

Small pinch ground white pepper

• 2 tbsp. vegetable oil

1 tbsp. peeled, lightly crushed garlic

4 fresh Thai chiles, preferably red, thinly sliced

• 1/2 c. water

• 1 tsp. sugar

Directions

Bring a large pot of water to boil, and add enough salt to make it taste slightly salty. Add Brussels sprouts and cook until they’re no longer raw but still crunchy, 30 seconds to 1 minute, depending upon their size. Drain well.

In a small bowl, combine oyster sauce, fish sauce, soy sauce and white pepper, and stir well.

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