This is one of my "keeper" recipes, and I have made it many times for family dinners. I know that some people do not like Brussels sprouts, but I feel confident that once they taste this they will be converted! I make a good amount of the butter, and freeze the rest -- it lasts for months, and I can have it ready quickly. I also use it for other vegetable dishes.
Ingredients:
For the butter:
1/3 cup hazelnuts (1 ounce)
2 ounces (4 tablespoons) butter, softened
2 teaspoons finely grated lemon zest
1 1/2 teaspoons chopped fresh thyme
1/2 teaspoon honey
Roast hazelnuts at 400F for 5-6 minutes; wrap in kitchen towel, cool for 2 minutes and rub nuts together to remove skins while warm (or, to save a lot time, buy already skinned ones). Cool 10 minutes. Finely chop 1/4 cup of the nuts in food processor, but not too finely. Put the 1/4 cup nuts, butter, zest, thyme, honey and 1/4 teaspoon salt in a small bowl, and stir until well-combined; set aside or refrigerate till ready to use. (Make ahead and refrigerate or freeze.) Coarsely chop the remaining nuts and set aside for garnish.
For the Brussels sprouts:
1/4 cup olive oil
1 3/4 pounds Brussels sprouts, trimmed and halved or quartered or cut into wedges
Kosher salt
1/2 cup chicken broth
Heat oil in a skillet over medium-high heat; add the sprouts and 1 1/2 teaspoons salt and stir. Reduce heat to medium, stir occasionally, then more frequently as they begin to brown on most sides, about 15 minutes.
Add broth and immediately cover pan; cook till reduced, about 2 minutes. Uncover, raise heat to high, and boil off most of the liquid, 2-3 minutes. Take off the heat, add the hazelnut butter and toss well. Season to taste. Transfer to a warmed dish and garnish with reserved hazelnuts. Serves 4.
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