Brussels Sprouts With Fennel Recipes

BRUSSELS SPROUTS WITH FENNEL

Steps:

• Cut off upper stalks of fennel. Slice in quarters vertically and trim out inner core. Slice into thin lengthwise strips.
• Cook Brussels sprouts with 1 T salt in boiling water for 10-15 minutes or until tender.
• Drain and let cool enough to handle and slice each sprout in half.
• In large sauté pan heat olive oil over medium heat until haze forms.
• Add onion and fennel and cook until medium tender (should still have a little crunch).
• Add sprouts, sugar, salt, pepper and stir - let cook ~3 minutes.
• Stir in lemon juice and breadcrumbs until combined - then eat!

BRUSSELS SPROUTS AND WALNUTS WITH FENNEL AND SHALLOTS

Steps:

• Pre-heat oven to 350°F.
• Toast the walnuts in oven for 10 minutes. Cool.
• Bring a pan of lightly salted water to the boil, add the sprouts and cook about 8-10 minutes, until just tender. Drain and rinse with cold water to stop the cooking.
• Bring another pan of water to the boil. Add the shallots or pearl onions and cook 2 minutes. Drain and rinse with cold water. Slip the skins off and remove the stem ends.
• Heat 1 tablespoon butter in a large, heavy skillet. Put the shallots or onions into the pan, sprinkle with the sugar, salt and pepper. Cover and cook over medium-low heat 7 minutes, stirring occasionally. Add the fennel and continue cooking 5 minutes.
• Combine the walnuts with the broth in a small pan and bring to a boil. Continue boiling until the mixture is syrupy.
• Add to the shallots (or onions) and fennel along with the sprouts and remaining tablespoon butter. Stir over medium-low heat until the sprouts are heated through.