Brussels Sprouts Hash
Makes 4 servings
*EVOO
*1 tablespoon butter
*4 shallots, thinly sliced
*S&P
*Pinch sugar
*S&P
*Pinch sugar
*2 scant teaspoons apple cider vinegar
*10 oz Brussels sprouts, trimmed and halved
*Small palmful of toasted pecans or almonds, slivered
*1/2 small Granny Smith apple, cut into matchsticks
*1/2 small Granny Smith apple, cut into matchsticks
*2 slices bacon, chopped into small pieces (optional)
Melt a tablespoon of butter with a drizzle of evoo in a skillet over medium-low. Add shallots, sprinkle with a bit of salt and pepper and a pinch of sugar, and caramelize for about 20 minutes, stirring occasionally. Scoop out the shallots and set aside.
Then, fry the bacon and mince; set aside. Cut the halved sprouts into very thin ribbons and add to the skillet, turning the heat up to medium. Saute about two minutes and then splash in the vinegar. Continue cooking for a minute or so then add the shallots, apples, nuts and the bacon. Toss well and season to taste.
Then, fry the bacon and mince; set aside. Cut the halved sprouts into very thin ribbons and add to the skillet, turning the heat up to medium. Saute about two minutes and then splash in the vinegar. Continue cooking for a minute or so then add the shallots, apples, nuts and the bacon. Toss well and season to taste.
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