. . . And yet another way to cook Brussels sprouts. This recipe combines shaved Brussels sprouts with the mild onion flavor of shallots. These two ingredients are sautéed over medium heat using both olive oil and butter. Butter always adds a great flavor to your dish, but it does have its limitations — it is a highly saturated fat and it has a fairly low “smoke point”. By adding olive oil to the mix you are able to cook at a higher temperature and incorporate the healthy mono-unsaturated and poly-unsaturated fat of the oil. The dish is finished with a good squeeze of lemon juice and toasted pine nuts. A great dish and a nice change of pace. Served here with Puff Pastry Tomato Tart.
SHAVED BRUSSELS SPROUT AND SHALLOT SAUTE (Serves 8)
- 1 3/4 pounds brussels sprouts, outer leaves removed
- 2 tablespoons (1/4 stick) butter
- 3 tablespoons olive oil
- 12 medium shallots, thinly sliced (about 2 cups)
- 6 garlic cloves, thinly sliced
- 4 tablespoons pine nuts, toasted, divided
- 2 tablespoons fresh lemon juice
- Working in small batches, place Brussels sprouts in feed tube of processor fitted with thin slicing disk; slice.
- Melt butter with olive oil in large pot over medium heat. Add shallots; sauté until almost translucent, about 3 minutes. Add garlic; stir 1 minute.
- Add Brussels sprouts; increase heat to medium-high and sauté until tender, about 8 minutes.
- Stir in 3 tablespoons pine nuts and lemon juice. Season with salt and pepper. Transfer to bowl. Sprinkle with remaining 1 tablespoon pine nuts and serve.