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coraaHad this with potatoes gratin and lemon-marinated steak -- no recipes for those, though, because the lemon steak was very straightforward (marinate steak in lemon and olive oil, sear in a very hot pan, slice thinly, drizzle with more lemon and olive oil), and the potato gratin wasn't remarkable enough to be worth writing up. But the brussels sprout hot salad was very good indeed, and is the kind of treatment that people who aren't terribly fond of 'standard' sprouts should try if they want to give the veggie a second chance. (Turns out ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
jmpava isn't fond of them in miniature cabbage form, but quite likes the taste when shredded!)
Also, sprouts and pears are both in season at my farmer's market! So, awesome.
Shredded Brussels Sprouts with Pear and Walnut
Serves two as a side dish. Scales up nicely.
Shred the brussels sprouts. And by 'shred' I really mean 'slice,' because the structure of a sprout means that when you slice it, it'll basically fall into shreds on its own. So thinly slice the brussels sprouts. I used a mandoline, but a knife works fine, too. Once you have them all in shreds-and-slices, run the knife over it a few more times to break up the 'cores.' Set aside.
Put your walnuts in a medium-to-large frying pan or skillet (at least 10 inches) and heat over medium-high heat, stirring often, until toasty and fragrant. Say, 5-7 minutes. (Unless you bought pre-toasted walnuts, of course, in which case skip that step.) Add the butter to the pan and heat until melted, then add salt to taste (a couple of pinches to start) and the shredded brussels sprouts. Cook, stirring occasionally, over medium-high heat for about 8 minutes. (If it starts to stick or looks like it's drying out, you can add a smidge more butter.)
While the sprouts cook, dice the pear into 1/2 inch-ish cubes. I don't bother taking the skin off.
When the sprouts are bright green and tender, turn off the heat and stir in the pear. The residual heat in the pan will warm them through. Taste, adjust salt if necessary, and serve.
jmpava isn't fond of them in miniature cabbage form, but quite likes the taste when shredded!)Also, sprouts and pears are both in season at my farmer's market! So, awesome.
Shredded Brussels Sprouts with Pear and Walnut
Serves two as a side dish. Scales up nicely.
- 1/2 lb brussels sprouts, or about 8 sprouts
- 1/4 cup coarsely chopped walnuts
- 1 tbsp butter
- salt
- 1 pear, any variety
Shred the brussels sprouts. And by 'shred' I really mean 'slice,' because the structure of a sprout means that when you slice it, it'll basically fall into shreds on its own. So thinly slice the brussels sprouts. I used a mandoline, but a knife works fine, too. Once you have them all in shreds-and-slices, run the knife over it a few more times to break up the 'cores.' Set aside.
Put your walnuts in a medium-to-large frying pan or skillet (at least 10 inches) and heat over medium-high heat, stirring often, until toasty and fragrant. Say, 5-7 minutes. (Unless you bought pre-toasted walnuts, of course, in which case skip that step.) Add the butter to the pan and heat until melted, then add salt to taste (a couple of pinches to start) and the shredded brussels sprouts. Cook, stirring occasionally, over medium-high heat for about 8 minutes. (If it starts to stick or looks like it's drying out, you can add a smidge more butter.)
While the sprouts cook, dice the pear into 1/2 inch-ish cubes. I don't bother taking the skin off.
When the sprouts are bright green and tender, turn off the heat and stir in the pear. The residual heat in the pan will warm them through. Taste, adjust salt if necessary, and serve.