SHAVED BRUSSELS SPROUT AND SHALLOT SAUTé
Provided by Jill Silverman Hough
Categories Food Processor Side Sauté Vegetarian Low Cal High Fiber Brussels Sprout Shallot Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Working in small batches, place brussels sprouts in feed tube of processor fitted with thin slicing disk; slice.
- Melt butter with olive oil in large pot over medium heat. Add shallots; sauté until almost translucent, about 3 minutes. Add garlic; stir 1 minute. Add brussels sprouts; increase heat to medium-high and sauté until tender, about 8 minutes. Stir in 3 tablespoons pine nuts and lemon juice. Season with salt and pepper. Transfer to bowl. Sprinkle with remaining 1 tablespoon pine nuts and serve.
SAUTEED SHREDDED BRUSSELS SPROUTS
Steps:
- Place the Brussels sprouts in the feed tube of the food processor fitted with a large slicing disc. (There is no need to core them.) Process the Brussels sprouts until they're all sliced.
- Place the butter and olive oil in a large (12-inch) saute pan and heat it over medium heat. Add the sliced Brussels sprouts, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and saute them, stirring frequently, for about 4 to 5 minutes, until tender but still bright green. Stir in the balsamic vinegar, season to taste, and serve hot.
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