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Photo, Erik Putz.
3 cups leaves from brussels sprouts
1 tbsp canola oil
1/4 tsp salt
pinch of pepper
1 matzah
1/4 cup smooth ricotta
shaved parmesan
chopped toasted pecans
TOSS brussels sprout leaves with canola oil, salt and pepper to coat. Heat a frying pan over medium-high. Add brussels sprouts and cook, stirring often, until crispy and charred in some spots, 4 to 5 min. Spread matzah with ricotta, then top with brussels sprouts, parmesan and pecans.
Calories 488, Protein 15g, Carbohydrates 35g, Fat 34g, Fibre 6g, Sodium 726mg.
Excellent source of vitamin C.