|
|
|
| Brussels Sprouts with Walnuts |
|
|
| • |
2 pounds Brussels sprouts, base and outer leaves trimmed, and halved |
| • |
8 tablespoons unsalted butter |
| • |
1/4 cup thinly sliced shallots |
| • |
2 tablespoons minced garlic |
| • |
3/4 cup roughly chopped walnuts |
| • |
2 teaspoons fresh lemon juice |
| • |
1 teaspoon salt |
| • |
1/4 teaspoon freshly ground black pepper |
| • |
1/2 finely grated Parmesan |
|
|
 |
Bring a medium pot of salted water to a boil and add the Brussels sprouts. Cook until crisp-tender, about 5 minutes. Drain. |
 |
In a large saucepan, melt 6 tablespoons of the butter over medium-high heat. Add the shallots and garlic, and cook for 1 minute. |
 |
Add the sprouts in 1 layer and cook until golden brown, about 5 minutes. Remove from the pan. Add the remaining 2 tablespoons of butter and when melted, add the walnuts and cook, stirring, until golden and fragrant, about 2 minutes. Add the lemon juice, salt, pepper, and sprouts, and stir well to coat and warm through. |
 |
Transfer to a serving bowl and sprinkle with the Parmesan. Serve immediately. |
|
|
recipe from: foodtv.com,11/05/03
|
|
|
| In no event shall Gooseberries Fresh Food Market, its affiliates and its third party providers be liable to you or any third parties for any illness or damages of any kind, direct or indirect, arising out of, or in any way connected with, your use of the information or recipes provided on, or accessed through, this website. Service provider, its affiliates and its third party providers disclaim any liability, loss or obligation in connection with the content provided on this website. This website, and the recipes and information on this website, are provided strictly "as is" and without warranty of any kind, and should not be construed in any way as medical advice or instruction. Consult the appropriate health professionals before using any of the recipes or information on this website. |
|
