Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers. You must log in to see and participate in our Dinar sections.

Your welcome to be apart of Anesis Club (Private) after at least becoming a FREE Rookie in my Network at this link https://www.onelife.eu/signup/nenosplace

Neno

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2017


Vinegar-Glazed Brussels Sprouts with Chestnuts and Walnut Oil

Share

Lobo
Moderator
Moderator

Posts : 19634
Thanked : 938
Join date : 2013-01-12

Vinegar-Glazed Brussels Sprouts with Chestnuts and Walnut Oil

Post by Lobo on Sun Jan 24, 2016 11:54 pm


Vinegar-Glazed Brussels Sprouts with Chestnuts and Walnut Oil

Be the first to Write a Review
Prep Time: 12 minutes
Cook Time: 28 minutes
Servings: 4
In this dish, the potent nuttiness of walnut oil and the sweet brown sugar and tart wine vinegar work together to counter the bitterness of cabbage-like brussels sprouts. Chestnuts contribute another layer of nuttiness and a pleasing meaty texture.



  • Printer Friendly Version






  • 49

Ingredients:


  • 1 lb. brussels sprouts
  • 1 Tbs. extra-virgin olive oil
  • Sea salt, to taste, plus more for sprinkling
  • 1 Tbs. unsalted butter
  • 1 cup low-sodium chicken broth
  • 1/2 cup purchased, steamed chestnuts, about 3 oz., coarsely chopped
  • 1 Tbs. light brown sugar
  • 2 Tbs. red wine vinegar
  • 2 tsp. roasted walnut oil
  • Freshly ground pepper, to taste

Directions:

Trim the bases of the brussels sprouts and remove and discard any blemished or discolored leaves.

In a large fry pan over medium heat, warm the olive oil. When the olive oil is hot, add the brussels sprouts in a single layer and sprinkle lightly with salt. Cook, stirring once or twice, until the brussels sprouts are golden brown and caramelized on all sides, about 4 minutes.

Raise the heat to medium-high and add the butter, broth and chestnuts to the pan. Bring the broth to a boil and, using a wooden spoon, scrape up any browned bits from the bottom of the pan. Reduce the heat to medium-low and simmer, partially covered, until the sprouts are just tender when pierced with a sharp knife and most of the liquid has evaporated, 20 to 22 minutes.

Add 1/4 cup water to the pan, stir in the sugar and vinegar, and raise the heat to medium-high. Cook, stirring occasionally, until the liquid reduces to a glaze, 2 to 3 minutes. Remove the pan from the heat and stir in the walnut oil. Taste and adjust the seasonings with salt and pepper.

Transfer to a warmed serving bowl and serve immediately. Serves 4.

Adapted from Williams-Sonoma New Flavors for Vegetables, by Jodi Liano (Oxmoor House, 2008).

    Current date/time is Tue Jan 17, 2017 10:08 pm