Cloudy Brussels Sprouts ‒ Lakatut ruusukaalit

It's usually the protein on the plate that gets the most attention, while the sidekick is some quickly tossed salad or potatoes. Thought I'd turn this upside down for a change and learn to use my imagination on sidekicks as well. So I took some store-bought tofu steaks, smeared them with smoky chili sauce and fried on the pan. Then I turned my attention towards the sidekick, which today was all about those small but sweet cabbages that so many people seem to mistake as bitter and bland after they've met badly cooked individuals one or two times too many.

Brussels sprouts are often combined with smoky flavours and nuts but orange and sweet things also seem like common pairings. I thought I'd replace orange with something more appropriate for autumn, and so cloudberries happened to match the colour. These came out really quickly but seem fancier than you'd expect for a regular Thursday meal.

- 400 g Brussels sprouts
- 0.5 dl cloudberry jam
- 50 g margarine
- 2 tsp apple wine vinegar
- mint

Set the sprouts to steam for about ten minutes. In the meanwhile, whisk all the other ingredients together. If your sprouts are really big you can half them after they've softened up. Otherwise, just mix them with the sauce. Spoon on your plate. Try not to lick your plate like I did.

Nutritional values / 518 g:
energy 505 kcal
fat 37 g
protein 6 g
carbohydrates 34 g
fiber 17 g

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