woensdag 14 januari 2009

Brussel 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 cup 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.
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.

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