Best 3 Shaved Brussels Sprout And Shallot Sauté Recipes
**Savory and Nutritious: Shaved Brussels Sprout and Shallot Sauté Recipes**
Discover a delightful medley of flavors with our collection of shaved Brussels sprout and shallot sauté recipes. These dishes offer a unique blend of sweet, earthy, and slightly bitter notes, creating a symphony of taste. Whether you prefer a quick and easy side dish or a hearty main course, our recipes cater to various preferences and dietary needs. From classic sautéed Brussels sprouts with shallots to innovative combinations featuring bacon, almonds, or citrus, each recipe promises a memorable culinary experience. Get ready to elevate your mealtimes with these delectable and nutritious dishes that showcase the versatility of Brussels sprouts and shallots.
SHAVED BRUSSELS SPROUT AND SHALLOT SAUTé
Provided by Jill Silverman Hough
Categories Food Processor Side Sauté Vegetarian Low Cal High Fiber Brussels Sprout Shallot Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Working in small batches, place brussels sprouts in feed tube of processor fitted with thin slicing disk; slice.
- Melt butter with olive oil in large pot over medium heat. Add shallots; sauté until almost translucent, about 3 minutes. Add garlic; stir 1 minute. Add brussels sprouts; increase heat to medium-high and sauté until tender, about 8 minutes. Stir in 3 tablespoons pine nuts and lemon juice. Season with salt and pepper. Transfer to bowl. Sprinkle with remaining 1 tablespoon pine nuts and serve.
SHAVED BRUSSELS SPROUTS WITH PANCETTA
Steps:
- Heat 1 tablespoon of olive oil in a large (12-inch) saute pan over medium heat. Add the pancetta and cook for 5 to 7 minutes, until browned and cooked through. With a slotted spoon, transfer the pancetta to a plate lined with paper towels and set aside.
- Add 2 tablespoons of olive oil and the butter to the same saute pan and cook over medium-high heat just until the butter melts. Add the shallots and cook for 5 to 7 minutes, until tender and starting to brown.
- Meanwhile, place the Brussels sprouts in the feed tube of a food processor fitted with the large slicing disk. (You don't need to core them.) Process the sprouts in batches until they are all sliced, transferring them to a bowl. Add the Brussels sprouts to the pan with the shallots, add 1 1/2 teaspoons salt and 3/4 teaspoon pepper and saute for 5 to 7 minutes, stirring occasionally (I use tongs), until crisp-tender and bright green. Add the pancetta and cook for 1 more minute. Off the heat, stir in the balsamic vinegar, season to taste, and serve hot.
SAUTEED SHREDDED BRUSSELS SPROUTS
Steps:
- Place the Brussels sprouts in the feed tube of the food processor fitted with a large slicing disc. (There is no need to core them.) Process the Brussels sprouts until they're all sliced.
- Place the butter and olive oil in a large (12-inch) saute pan and heat it over medium heat. Add the sliced Brussels sprouts, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and saute them, stirring frequently, for about 4 to 5 minutes, until tender but still bright green. Stir in the balsamic vinegar, season to taste, and serve hot.
Tips:
- Choose firm, bright green Brussels sprouts. Avoid any that are yellowed or wilted.
- Shave the Brussels sprouts thinly. This will help them cook evenly and quickly.
- Use a sharp knife to slice the shallots. This will help prevent them from becoming mushy when cooked.
- Cook the Brussels sprouts and shallots over medium heat. This will help them caramelize and develop a rich flavor.
- Add a splash of white wine or chicken broth to the pan. This will help deglaze the pan and add flavor to the dish.
- Season the Brussels sprouts and shallots with salt and pepper to taste.
- Garnish with chopped fresh herbs, such as parsley or chives.
Conclusion:
Shaved Brussels sprout and shallot sauté is a simple yet flavorful side dish that is perfect for any occasion. It is easy to make and can be ready in just 20 minutes. The Brussels sprouts and shallots are caramelized and tender, and the dish is seasoned with salt, pepper, and a splash of white wine or chicken broth. This dish is sure to please everyone at the table.
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