Ginger garlic paste is often used as a base in Indian cuisine. Here, it’s mixed into breadcrumbs for a crispy topping. The breadcrumb mixture makes enough for several batches — you can keep in the fridge for at least two weeks.
Recipe: Pan-Seared Brussels Sprouts with Ginger-Garlic Breadcrumbs
- 2 tbsp olive oil
- 1 1/4 cups brussels sprouts
- 1 piece ginger (about 1” x 1/4” peeled)
- 2 cloves garlic
- 1/2 cup panko breadcrumbs
- 1 tbsp ghee
- Black Pepper
- Red pepper flakes
- 1 lemon wedge for squeezing on top
- To prep the brussels sprouts, use a knife to thinly cut off the outermost part of the hard bottom stalk. If you cut too far into the stalk, the leaves will fray more easily so try to cut as little as possible off to keep the leaves in tact. You’re really just trimming the stalk, not cutting it off completely.
- Place the brussels sprout cut side down on a cutting board and cut vertically in half. If the brussels sprout is large, you can cut each half in half. Repeat with the remaining sprouts to ensure they’re as similarly sized as possible.
- Next, prepare the breadcrumb mixture. Using a microplane, finely grate the ginger and garlic. In a small bowl, mix the ginger and garlic with the breadcrumbs and ghee until fully incorporated.
- Heat a medium sized saute pan with olive oil at medium heat. When just barely shimmering, add the brussels sprouts, cut side down, into the pan. Cook for 3-4 minutes on each side until both sides are nicely browned. Cook for an additional 5-8 minutes until a knife can pierce the sprout.
- Meanwhile, in a small pan, toast 2 tablespoons of the breadcrumb mixture until lightly golden brown about 1-2 minutes at medium heat.
- Once the sprouts are cooked, toss with half of the breadcrumbs in the saute pan for 1 minute until combined at medium low heat. Season with salt, pepper, and red pepper flakes. Garnish with the other tablespoon of breadcrumbs. Squeeze with lemon and serve immediately, as the breadcrumbs will start to get soggy if left at room temperature for a long time.