Brussel Sprouts Haluski

Haluski is a pretty traditional Polish dish made from egg noodles, cabbage, onions and a heart attack’s worth of butter.  Every family makes it a little different and even the Food Network’s Guy Fieri has a recipe for it.  (Honestly, I think his looks a bit insane with all those ingredients because I find the simplicity the true beauty of this dish.)  Anywho, I decided to use these baby brussel sprouts I picked up last weekend at the Trenton Farmer’s Market for a new spin on the dish.  Because we do not adhere to a food label, I made this dish vegetarian (using part butter/part margarine and egg noodles).  It can easily be made vegan by using vegan margarine and noodles.  

Brussel Sprout Haluski
Serves 3-4 as a main course, 5-7 as a side dish  

1 pint of small brussel sprouts, soaked, cleaned and sliced
2 medium onions, halved and sliced thin
1 stick butter, unsalted
1 stick vegan margarine
1/2 pound egg noodles  

First thing is to soak your brussel sprouts in cold water for about 15 minutes, or longer if you have time.  Put a medium pot of water on to boil.  If you salt your pasta, don’t do it!  

Soaking Brussel Sprouts

 

Then add 1 1/2 sticks of the butter or margarine to a large skillet or chef’s pan.  Heat on low temperature until melted.  Add sliced onions and cook on medium-low heat until onions take on a golden hue.  Patience is key – you don’t want to burn the onions!  

Onions and butter, lots and lots of butter

 

While onions are cooking down, clean your sprouts.  Basically give each one a look over and remove any brown leaves.  They might have brown butts on them – the point where they were attached to the stalk.  You Want to cut those brown bits off.  Then slice the brussel sprouts.  Depending on how small they are you may be able to simply halve them.  Add brussels to skillet once onions are golden.  If adding the brussel sprouts dries the skillet out, add the second half of butter or margarine you have. 

By this point your house smells like an onion-butter heaven

 

Be sure to keep an eye on your water and add those noodles as soon as it is boiling.  When the noodles are almost done (you want them soft, not al dente like traditional Italian pasta), put a lid on the skillet.  The steam created with the lid will help open up the space between the leaves of the brussel sprouts and make sure they are soft and tender.  

Buttery, brussely, noodly goodness

 

When the noodles are soft, drain and add to skillet.  Toss onion/sprout mixture with noodles until everything is incorporated.  Add black pepper to taste.  I find that the onions and butter are salty enough, but feel free to add some if you’d like.

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