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It’s Thanksgiving Eve and I’m back in my hometown. I walked in the door with armfuls of groceries, including big stalks of Brussels sprouts. My father screwed up his face in a “I hate those things” expression and my mom exclaimed “I’ve never seen how Brussels sprouts grow! How unusual!” So I’m dealing with some skeptics here. But you’ve asked for Brussels sprouts recipes and I won’t let you down.

I’m making Molly Orangette’s recipe this year. I’m thinking that the lemon and poppyseed flavors will contrast nicely with of the heavy meal. It was a toss up between this one and a recipe featuring currants and chestnuts. Claire suggests cutting the sprouts in half, lengthwise, and roasting in some olive oil, and tossing the lot with some blue cheese and some pine nuts. My friend Liz made the recipe below for the pre-Thanksgiving meal, with one modification: substituting chicken broth for water. For tomorrow, she’ll try caramelized onions and balsamic vinegar as substitutions.And Maria is making their household classic, braised with bacon, shallots and chestnuts.

That’s a whole lot of choice in good autumnal flavors for the Thanksgiving table. So defy the skeptics and break out the sprouts. They’ll win the hearts and minds of your dinner guests.

Happy Thanksgiving, everyone!

Bon Appétit, via Epicurious
November 2007
Molly Stevens

Brussels Sprout Hash with Caramelized Shallots
6 tablespoons (3/4 stick) butter, divided
1/2 pound shallots, thinly sliced
Coarse kosher salt
2 tablespoons apple cider vinegar
4 teaspoons sugar
1 1/2 pounds brussels sprouts, trimmed
3 tablespoons extra-virgin olive oil
1 cup water

Melt 3 tablespoons butter in medium skillet over medium heat. Add shallots; sprinkle with coarse kosher salt and pepper. Sauté until soft and golden, about 10 minutes. Add vinegar and sugar. Stir until brown and glazed, about 3 minutes.

Halve brussels sprouts lengthwise. Cut lengthwise into thin (1/8-inch) slices. Heat oil in large skillet over medium-high heat. Add sprouts; sprinkle with salt and pepper. Sauté until brown at edges, 6 minutes. Add 1 cup water and 3 tablespoons butter. Sauté until most of water evaporates and sprouts are tender but still bright green, 3 minutes. Add shallots; season with salt and pepper.

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