I think it’s clear that the cooker has recently become my best ally in the kitchen! I love preparing cakes inside it, but what I like even more are its alternative cooking methods, where you can cook anything: from sides to main courses, to appetizers! Today, therefore, I want to propose this fragrant and colorful vegetarian side dish made with potatoes and Brussels sprouts spiced with turmeric and flavored with juniper, coriander, black pepper, and rosemary. It is an easy dish, perfect for these first slight drops in temperature that have finally hit Sicily too! For the occasion, I allowed myself to cook this vegetable mix in the cooker instead of the traditional oven, and I must say it was a huge success! A truly unimaginable rustic and full-bodied flavor!!! Moreover, it is really quick to prepare, so you’ll have more time to dedicate to other things! If you want to know the step-by-step procedure, I refer you to the recipe.
Other recipes with the Versilia Cooker, both sweet and savory, below:
- MARBLED CHOCOLATE AND MINT CAKE WITH VERSILIA COOKER
- HASSELBACK POTATOES STUFFED WITH GINGER AND CARDAMOM (Recipe with Versilia Cooker)
- SOFT WHOLE WHEAT BREAD WITH SESAME SEEDS (Recipe with Versilia Cooker)
- ALMOND AND CHOCOLATE CAKE (Recipe with Versilia Cooker)
- ARABICA COFFEE AND MODICA CHOCOLATE CAKE (Recipe with Versilia Cooker)
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATION LINKS. The products I recommend are the same ones I use in my recipes; buying them through my blog helps support me and my work, and it doesn’t cost you anything extra!
- 13 oz Brussels sprouts
- 3 potatoes
- 1 cup cherry tomatoes
- 1 red onion
- 3 tbsps Parmigiano Reggiano DOP
- 3 tbsps breadcrumbs
- 1 tsp ground turmeric
- 1 sprig rosemary
- 5 juniper berries
- 1/2 tsp coriander
- to taste Garlic (powdered)
- to taste Extra virgin olive oil
- to taste Salt
- to taste pepper
Tools
- 1 Knife
- 1 Bowl
- 1 Saucepan
- 1 Spoon
- 1 Slotted spoon
- 1 Versilia Cooker
- 1 Parchment paper
Preparation
Wash and trim the Brussels sprouts, removing the base and outer, yellowing leaves.
With a sharp knife, cut them perfectly in half.
Wash and peel the potatoes, then cut them into cubes about one inch in size on a cutting board.
Wash and peel the onion, then slice it into thin rings.
Wash the cherry tomatoes, dry them with kitchen paper, and cut them in half.
Blanch the potato cubes in boiling and lightly salted water for about 5 minutes, drain with a slotted spoon, and do the same with the Brussels sprouts. Collect them in a large bowl and add the rest of the vegetables, seasoning with salt, pepper, a dusting of garlic powder, turmeric, and rosemary.
Mix well and pour everything into the Versilia Cooker previously lined with parchment paper. Then add the juniper and coriander berries as desired and drizzle the surface with a good amount of extra virgin olive oil.
Close the lid and cook on the coffee stovetop for the first 5 minutes over high heat, then lower the flame and cook for another 25 minutes. After this time, add the grated Parmesan and breadcrumbs and close again. Cook for another 10 minutes or until a light crust forms on the surface.
And voilà… the turmeric baked potatoes and Brussels sprouts with Versilia Cooker are ready to be enjoyed!
Enjoy your meal from La Cucina di FeFè!
Storage
👉The turmeric baked potatoes and Brussels sprouts with Versilia Cooker can be stored in the fridge inside a suitable refrigeration container with an airtight closure for up to 3-4 days.
