Day 226: Shredded Brussels Sprouts ♥

Cook in salted water first, then in the skillet
Today's vegetable recipe: Fresh Brussels sprouts cooked first in well-salted water, then chopped and sautéed with onion and tossed with toasted walnuts and balsamic vinegar. Not pretty but delicious!

~ recipe replaced in 2008 ~

2008: Truth is, something called 'shredded Brussels sprouts' was one of just two dishes from the first year of A Veggie Venture -- when I was cooking a vegetable in a new way every single day -- that was such a failure I didn't bother publish the recipe. This recipe, however, is good, very good, delicious even! It's like a Brussels sprouts hash.

The 2005 recipe called for slicing the Brussels sprouts in a food processor, then cooking them with olive oil in a skillet -- but they just refused to cook, even after cooking and cooking and cooking. The 2008 recipe tackles that problem by cooking the Brussels sprouts in water, first (ahead of time if that helps) and only then moving to the skillet to finish cooking. Oh these are good! I contemplated leaving out the toasted walnuts - they do add calories after all - but the nuts provide great texture contrast and taste-wise, really complement the Brussels sprouts.

I'm happy to report: this recipe I'm proud to publish. It's one I would definitely serve for company, so long as the rest of the plate looked pretty!



VEGETABLE RECIPES from the ARCHIVES
~ more Brussels sprouts recipes ~

SHREDDED BRUSSELS SPROUTS

Hands-on time: 25 minutes
Time to table: 35 minutes
Serves 4

4 cups water
1 tablespoon kosher salt
1 pound Brussels sprouts

1 tablespoon olive oil (plus another 1 tablespoon later)
1 onion, chopped
2 cloves garlic, minced
Salt & pepper to taste

2 tablespoons balsamic vinegar
1/4 toasted toasted walnuts (the inspiring recipe called for toasted pine nuts)

Bring the water and salt to a boil in a large pot. (I don't recommend steaming Brussels sprouts.) Meanwhile, wash the sprouts and slice off a bit of the stem end. This will release the outer layer of leaves, go ahead and discard these unless they're in perfect shape. With a knife, cut an X into the core. (This helps heat get into the center core so they cook evenly.) Turn into the boiling water and cook until nearly done. (They'll finish in the skillet.) Drain. (If needed, cook ahead to here, even a day or so.) Slice cross-wise.

In the same pot (or another to start the onion while the sprouts cook), heat the olive oil on MEDIUM til shimmery. Add the onion and garlic, stir to coat with fat. Let cook til beginning to turn gold, stirring often. If needed, add another tablespoon of oil, then stir in the sliced Brussels sprouts and stir to coat with fat. Let cook, stirring often, til sprouts begin to brown. SEASON to TASTE. Stir in balsamic vinegar and let cook a minute til liquid cooks off. Stir in walnuts and let warm through. Serve immediately.


KITCHEN NOTES
I don't recommend using frozen Brussels sprouts for this dish.


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2 comments:

I actually did something similar tonight, but it turned out quite well.

I shredded the sprouts, like you did. But I first sauted some prosciutto shreds, chopped onions and garlic in olive oil. I added the sprouts, and some salt, and stirred to coat. Then I added a splash of white wine, and COVERED with a pan lid (this helps soften it) for some minutes. I added some lemon juice just before serving, and it was delicious. It was inspired by a recipe on www.stephencooks.com

hmm... i think it may be the pancetta or bacon that would have made the difference. i'm not too fond of brussels sprouts either, but my kids happen to be almost instant converts to anything with bacon!

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Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna