Brussels Sprout and Apple Hash |
|
 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
From Herbivoracious, one of my favorite vegetarian cookbooks, a great one for carnivores like me. I love the sweetness of the apple in this, I think kids would eat these sprouts. Quartered sprouts work as well as sliced ones. White wine vinegar, sherry vinegar, and rice wine vinegar all work well, too. Ingredients:
3 tablespoons unsalted butter |
half a medium white onion, finely diced |
kosher salt |
1 crisp apple, such as a pink lady, peeled, cored, and finely diced |
1 lb brussels sprout, cleaned, bottoms trimmed, and sliced about 1/4 inch thick (about 4 cups sliced) |
2 fresh sage leaves, thinly sliced |
1/2 teaspoon minced fresh rosemary leaf |
2 teaspoons champagne vinegar |
2 teaspoons honey |
Directions:
1. Melt the butter in a large skillet over medium heat. Add the onion and a pinch of salt and cook until beginning to brown, about 4 minutes.
2. Add the apple and a pinch of salt. Raise the heat slightly and cook, stirring occasionally, until the apple starts to brown, about 2 minutes.
3. Add the Brussels sprouts, a big pinch of salt, the sage, and rosemary, and cook, stirring occasionally, until sprouts are wilted and well browned, about 10 minutes.
4. Add the champagne vinegar and honey and toss to coast, scraping any delicious browned bits from the bottom of the pan. Taste and adjust the seasonings; it will likely need more salt, and you may also want to add more honey or vinegar to suit your taste. Serve hot.
|
|