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


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Join the forum, it's quick and easy

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


Neno

I can be reached by phone or text 8am-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

Would you like to react to this message? Create an account in a few clicks or log in to continue.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Shaved Brussels Sprouts with Caramelized Shallots and Currants

    Lobo
    Lobo
    Lobo
    Moderator
    Moderator


    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Shaved Brussels Sprouts with Caramelized Shallots and Currants Empty Shaved Brussels Sprouts with Caramelized Shallots and Currants

    Post by Lobo Sun 24 Jan 2016, 8:33 pm

    Shaved Brussels Sprouts with Caramelized Shallots and Currants Img90l
    Shaved Brussels Sprouts with Caramelized Shallots and Currants
    Shaved Brussels Sprouts with Caramelized Shallots and Currants Translucent
    Be the first to Write a Review
    Prep Time: 15 minutes
    Cook Time: 25 minutes
    Servings: 8
    With a little advance preparation, this dish comes together quickly at the last minute—a boon for those throwing a dinner party or preparing a Thanksgiving dinner. You can shred the brussels sprouts and make the caramelized shallot and currant mixture up to 2 days in advance. Keep them covered in the refrigerator until you’re ready to finish the dish. If you’d like to garnish the dish with whole leaves, as shown here, set aside around 10 brussels sprouts and use your fingers to separate them into their individual leaves. Blanch the leaves in a large pot of salted water until bright green, 1 to 2 minutes, drain them, transfer them to a bowl of ice water to stop them from cooking, and drain once again. Sprinkle the blanched leaves on top of the dish just before serving.






    • 290

    Ingredients:


    • 2 lb. (1 kg) brussels sprouts, trimmed
    • 3 Tbs. dried currants
    • 1/4 cup (2 fl. oz./60 ml) balsamic vinegar
    • 3 Tbs. olive oil
    • 1/2 lb. (250 g) shallots, thinly sliced into rings
    • Salt and freshly ground pepper, to taste

    Directions:

    Using a mandoline or a food processor fitted with the shredding blade, shred the brussels sprouts. Transfer to a bowl and set aside.

    Place the currants in a small bowl. In a microwave or in a saucepan over medium-low heat, warm the balsamic vinegar until very warm but not hot. Pour the vinegar over the currants and set aside to steep while cooking the shallots.

    In a large sauté pan over medium heat, warm 2 Tbs. of the olive oil. Add the shallots and cook, stirring occasionally, until softened and browned, about 15 minutes. Add the currants and any vinegar remaining in the bowl and cook, stirring, until the liquid has evaporated, about 2 minutes. Transfer the mixture to a bowl. The dish can be prepared to this point up to 2 days in advance, the shredded brussels sprouts and shallot-currant mixture stored separately in the refrigerator.

    Return the pan to medium-high heat and warm the remaining 1 Tbs. olive oil. Add the brussels sprouts and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes. Add shallot-currant mixture back to pan and stir until evenly distributed and heated through. Transfer to a serving dish, garnish with the brussels spout leaves and serve immediately. Serves 6 to 8.

    Williams-Sonoma Test Kitchen
    • Back to top
      Current date/time is Mon 18 Nov 2024, 8:45 pm