Roasted Brussels sprouts bowl with preserved lemon-white bean whip from Linger - Salads, Sweets, and Stories to Savor (page 94) by Hetty Lui McKinnon

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Potato and scallion flatbread

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute broccoli, cauliflower, cabbage, sweet potatoes, carrots, turnips, or parsnips for Brussels sprouts; chickpeas for white beans; and Sriracha, hot sauce, harissa paste, gochujang, or sambal oelek for preserved lemons.

  • ellen_gvlooi on April 16, 2026

    preserved lemons can do no wrong

  • ethacher on January 20, 2026

    Delicious! Added some whole marinated white beans as well and pickled the radishes. Also used more preserved lemon and garlic than called for, plus regular lemon juice

  • FieryFantail on December 12, 2025

    I added a squeeze of lemon juice over the top

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.