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Categories:
corn red onion grapeseed oil turmeric salt Brussels cauliflower vegetable stock butter salt tomatoes flat leaf parsley
Viewed: 80 - Published at: 6 years agoIngredients
- 1/2 pound frozen corn
- 1 medium red onion, diced
- 1 tablespoon grapeseed oil
- 1 teaspoon turmeric
- Salt and freshly ground black pepper
- 8 Brussels sprouts, tough outer leaves removed, halved
- 1 (6-to-8-ounce) package cauliflower florets, rinsed
- 2 cups low-sodium vegetable stock
- 4 tablespoons butter, cubed
- Salt and freshly ground black pepper
- 4 vine ripened tomatoes
- 1 tablespoon fresh minced flat-leaf parsley
Method
- Preheat oven to 375 degrees F.
- For the stuffing: Spread corn and onion on a baking pan, toss with grapeseed oil to coat, and sprinkle with turmeric, salt and pepper.
- Roast until corn is tender, about 25 to 35 minutes.
- (Leave oven on to warm tomatoes after stuffing them.)
- For the puree: While corn and onion are in oven, combine Brussels sprouts, cauliflower, and stock in a small but deep saucepot (you will be using an immersion blender).
- Cook until vegetables are soft and liquid is reduced by half.
- Puree using an immersion blender.
- Add cubed butter and season with salt and pepper, to taste.
- Set aside and keep warm.
- For the tomatoes: Blanch tomatoes for 1 or 2 minutes in salted boiling water and slip off skins.
- Cut in half and remove seeds.
- Place on baking sheet and stuff with corn/onion mixture.
- Bake in oven until heated through, about 5 to 7 minutes.
- Stir puree of Brussels sprouts and spoon onto plate.
- Place 2 halves of a stuffed tomato in center.
- Sprinkle with minced parsley leaves.
