Turmeric Sweet Corn-Stuffed Tomato with Puree of Br

Name: Turmeric Sweet Corn-Stuffed Tomato with Puree of Brussels Sprouts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound frozen corn; 1 medium red onion, diced; 1 tablespoon grapeseed oil; 1 teaspoon turmeric; Salt and freshly ground black pepper; 8 Brussels sprouts, tough outer leaves removed, halved; 1 (6-to-8-ounce) package cauliflower florets, rinsed; 2 cups low-sodium vegetable stock; 4 tablespoons butter, cubed; Salt and freshly ground black pepper; 4 vine ripened tomatoes; 1 tablespoon fresh minced flat-leaf parsley

Servings: persons

1/2 pound frozen corn
1 medium red onion, diced
1 tablespoon grapeseed oil
1 teaspoon turmeric
Salt and freshly ground black pepper
8 Brussels sprouts, tough outer leaves removed, halved
1 (6-to-8-ounce) package cauliflower florets, rinsed
2 cups low-sodium vegetable stock
4 tablespoons butter, cubed
Salt and freshly ground black pepper
4 vine ripened tomatoes
1 tablespoon fresh minced flat-leaf parsley

1
Preheat oven to 375 degrees F.
2
For the stuffing: Spread corn and onion on a baking pan, toss with grapeseed oil to coat, and sprinkle with turmeric, salt and pepper.
3
Roast until corn is tender, about 25 to 35 minutes.
4
(Leave oven on to warm tomatoes after stuffing them.)
5
For the puree: While corn and onion are in oven, combine Brussels sprouts, cauliflower, and stock in a small but deep saucepot (you will be using an immersion blender).
6
Cook until vegetables are soft and liquid is reduced by half.
7
Puree using an immersion blender.
8
Add cubed butter and season with salt and pepper, to taste.
9
Set aside and keep warm.
10
For the tomatoes: Blanch tomatoes for 1 or 2 minutes in salted boiling water and slip off skins.
11
Cut in half and remove seeds.
12
Place on baking sheet and stuff with corn/onion mixture.
13
Bake in oven until heated through, about 5 to 7 minutes.
14
Stir puree of Brussels sprouts and spoon onto plate.
15
Place 2 halves of a stuffed tomato in center.
16
Sprinkle with minced parsley leaves.

196

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 pound frozen corn, 1 medium red onion, diced, 1 tablespoon grapeseed oil, 1 teaspoon turmeric, and more.

Yes, Turmeric Sweet Corn-Stuffed Tomato with Puree of Brussels Sprouts falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Turmeric Sweet Corn-Stuffed Tomato with Puree of Brussels Sprouts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions