Brussels Sprouts and Walnuts With Fennel and Shallots |
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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 8 |
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From the local newspaper a few years ago. Good with the Turkey dinner, or baked ham dinner. Ingredients:
1 cup walnuts, coarsely chopped |
1 lb brussels sprout, trimmed and halved |
1 pint small shallots or 1 pint white pearl onion |
2 tablespoons unsalted butter, divided |
1 tablespoon sugar |
salt and pepper, to taste |
1 fennel bulb, julienned |
1/2 cup vegetable broth or 1/2 cup low-fat chicken broth |
Directions:
1. Pre-heat oven to 350°F.
2. Toast the walnuts in oven for 10 minutes. Cool.
3. 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.
4. 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.
5. 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.
6. Combine the walnuts with the broth in a small pan and bring to a boil. Continue boiling until the mixture is syrupy.
7. 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.
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