Brussel sprouts, beetroot & black-eyed peas

This delicious and unusual dish uses the leaves as well as the roots of the beetroot. The leaves of the beetroot are packed full of vitamins and minerals such as magnesium and folate. If lemon myrtle is unavailable, use the zest of 1 lemon.

  • 2 c Halved or Quartered Brussel Sprouts
  • 2 Medium Beetroots with Leaves
  • 1 c Parsnip cut into small dice
  • 1 c Kohlrabi, diced
  • 1 t lemon myrtle* fresh herb or dried leaf
  • 1 t Cumin Seeds, Roasted and Ground
  • 1 c Black Eyed Peas (cooked)
  • a little left over cooking water
  • mirin, to taste (optional)
  • 2 c cooked quinoa or rice (to serve)
  • 2 T Flaxseed or Olive Oil (to serve)

Roast the beetroot at 180 C for roughly 30-45 minutes or until soft in the centre.  Set aside to cool then remove skin and dice.

Put the water or cooking juice (or combination) to fill a saucepan about 1cm.  Bring to a boil then add the brussel sprouts, parsnip, kohlrabi and cumin.  Cook until veggies are tender-firm and the sprouts are bright green.  Add the cooked beetroot and washed leaves, beans and lemon myrtle (or lemon rind) and cook for a minute to heat through.  Season with sea salt, pepper, oil and mirin to your liking.  Enjoy with the grains on the side, or these can be stirred through the dish to make a one-pot meal.

Yield
2
Source

Thanks to Stephanie of Nourish for Life

Prep Time
1 hours

Notes

Variations:
-Beetroot can be boiled instead of roasted, but roasting gives far superior flavour.
-kohlrabi can be substituted to your liking; suggested alternatives include broccoli, cabbage and cauliflower.
-Black-eyed peas can be replaced with chickpeas or lentils.
-Garnish with options like fresh herbs (ie. Coriander or parsley) or roasted almonds.