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Pan-Browned Brussels Sprouts Gourmet Magazine, February 1999 Yield: 2 or 3 servings as a side dish 1/2 lb. Brussels sprouts 2 large garlic cloves 1 1/2 tbsp. unsalted butter 1 Tbsp. olive oil 2 Tbsp. pine nuts Trim Brussels sprouts and halve lengthwise. Cut garlic into very thin slices. In a 10-inch heavy skillet (preferably well-seasoned cast iron) melt 1 Tbsp. butter with oil over moderate heat and cook garlic, stirring, until pale golden. Transfer garlic with a slotted spoon to a small bowl. Reduce heat to low and arrrange sprouts in skillet, cut sides down, in one layer. Sprinkle sprouts with pine nuts and salt to taste. Cook sprouts, without turning, until crisp-tender and undersides are golden brown, about 15 minutes. With tongs transfer sprouts to a plate, browned sides up. Add garlic and remaining 1/2 Tbsp. butter to skillet and cook over moderate heat, stirring, until pine nuts are more evenly pale golden, about 1 minute. Spoon mixture over sprouts and sprinkle with freshly ground black pepper. Note: This is one of the "5 ingredient recipes" I have included from the February 1999 issue of Gourmet Magazine. The others are: Shiitake Bok Choy Soup with Noodles, Oranges and Prunes in Cardamom Tea Syrup, Savory Mashed Limas, "Adult" Pimiento Cheese and Mom-Mom Fritch's Peanut Butter Cookies. |
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