I love vegetables, I really love brussels sprouts, my mission to promote the brussels sprout began with Thanksgiving about 10 years ago, I have 2 ways I prepare them and they taste amazing.
I am also sharing my green beans , a take on the classic "green bean casserole"
So bring on the veggies!
Sauteed Brussels Sprouts with Bacon and Shallots ( based on a recipe from Alice Waters. The Art of Simple Food)
Discard outer leaves and cut off stems from
1 pound Brussels Sprouts
Then cut them in half
blanch the sprouts in salted boiling water for about 10 minutes
Heat a heavy pan Add:
1 tablespoon olive oil
2 slices of bacon
cook bacon until rendered but not crisp, remove with a slotted spoon
To the fat in the pan add:
1 med size Shallot, diced
2 sprigs of thyme
cook until soft and transparent
1/2 the juice of a lemon
Turn up the heat to med/high and add the sprouts to the shallots, thyme, saute until browned and add the chopped bacon and toss. Serve warm.
* another variation is with Anchovy paste and chopped garlic.
use the Anchovy paste and garlic to saute the sprouts in minus the shallots and bacon. I personally love this combination.
Green beans with Shallots and Mushrooms
Trim the stem end from
1pound green beans
in a heavy pan, over medium heat add
3 tablespoons olive oil
1 large sliced shallot bulb
4 cups sliced mushrooms, I like to mix varieties but any mushroom you like will do
Sautee until everything is nicely browned
Green beans in salted boiling water until bright green, drain well
Toss blanched & drained green beans with the mushrooms and the shallots I like to add a handful of basil leaves to brighten the flavors* optional, season to taste, serve warm
Both recipes serve 6 as a side dish.