Project Description

Serves 4
2 cups roasted Brussels sprouts
1 tbsp olive oil
2 cups red and white potatoes-skin on
2 cups yellow or green beans
1 cup kohlrabi julienned
1 tbsp olive oil
1 tbsp butter
2 cloves garlic, minced
1 large white onion, shaved
1 bulb of fennel, shaved
2 cups heavy cream
1/8 tsp allspice
Salt and pepper to taste
1 cup kale, shredded
fresh grated nutmeg

Begin by cutting Brussels sprouts in half and placing them on a parchment lined baking sheet. Drizzle with olive oil and place in a preheated 350˚ F oven, roast for 1 hour.
Place the potatoes, beans and kohlrabi in a large pot and cover with cold water. Bring to a boil, cook for 35 minutes, then drain.

To assemble the fennel cream sauce: gently sauté the white onion, garlic and fennel in the olive oil and butter over low heat until soft but not browned. Add the heavy cream, allow to thicken and reduce by a third. Season with salt and pepper to taste.

Add the roasted Brussels sprouts to the cooked, drained vegetables, fold in the shredded kale and top with the fennel cream sauce. Gently toss everything together and place into serving bowls and top each bowl with a sprinkling of fresh grated nutmeg.