,~

lit (,..

ASK YOUR make this dish vegan, leave lout the butter and double the amount of oil in Step 3.

NEIGHBOR',
~It::;a
;,.)";;1

.1-.
.l .Q....\

PAN-CARAMELIZED BRUSSELS SPROUTS WITH PISTACHIOS AND DRIED CHERRIES'

Yield: 4 to 6 side-dish servings

top to bottom 1/2 tablespoon butter and 1/2 tablespoon extra-virgin olIve oil' Co,rse salt to taste' 1/4 cup coarsely chopped pis, tachlos, roasted preferred
Procedure: 1. In a small bowl combine the warm water and cherries. Set aslde.. , 2. Place halved Brussels sprouts in a bowl; drizzle with 2 teaspoons olive oil and gently toss to lightly coat. 3. Heat 1/2 tablespoon butter and 1/2 tablespoon oil in

1/3 cup warm water 1/4 cup coarsely chopped dried cherries (see cook's , note) , . '2 teaspoons extra-virgin olIve 011 22 to 26 small, tightly closed Br~ssels spr!luts, halved

large skillet on medium heat. When butter melts, shake. handle of skillet to swirl butter with oil. Place Brussels sprouts cut-side down in a single layer (pan shouldn't be sizzling hot, or exteriors will over-brown before interiors are cooked.) Sprinkle with salt and cover; cook until bottoms of the sprouts are starting to nicely brown and interiors are tender-crisp, about 5 minutes. . 3. Remove cover. Ad~ the water' and cherries; increase heat to high. Cook until water

evaporates and BrusseISt~..,(,. sprouts are nicely cara;:; :;~:. melized. Transfer to plaiief;; Scatter pistachios on top and serve. ' '
Have a request. or response for a recipe? Write: Ask Your Neighho~. The Orange County : Register, P.O.Box 11E?~2, Santa Ana, CA 92711-1626. Email: chefdegen@gmair.com{ Include your name, a,ddress and telephone nu~ .".~ Recipes have not been fiesMid. by the Register~
j~

,-"i'

~
"

Wilted Brussels sprouts with walnuts

---------------.----------------------------------------

-- ---- --------- ---_.----

- ----------

Total time: 25 minutes Servings: 6 1 pound Brussels sprouts 1 tablespoon sherry vinegar 1 teaspoon minced shallot
, 112

teaspoon Dijon mustard walnut oil olive oil

3 tablespoons Salt 1 tablespoon

113

cup chopped toasted walnuts

1. Prepare the. Brussels sprouts:

Trim the dried bases and pull away any loose or discolored outer leaves. Stand the sprout upright on the cutting board and slice 'it as thin as possible into coins. Aim for pieces as thin as a quarter.

2. In a small lidded jar, combine the vinegar and minced shallot, and set aside for 10minutes. Add the mustard and walnut oil and shake well to make a smooth emulsion. Taste and season with salt as needed. 3. Heat the olive oil over high heat in a large nonstick skillet. When the oil is very hot but not smoking, add the Brussels sprouts, sprinkle with one-half teaspoon salt and cook, tossing, until the sprouts start to wilt, 2 to 3 minutes. The texture should be chewy crisp rather than simply crisp. 4. Immediately pour over the dressing and remove from the heat. Continue tossing to evenly coat the sprouts with the dressing, (they will only be very lightly

coated)'. stir in the walnuts and serve either warm or at room temperature,
Each'serving: 153 calories; 3 grams protein; 7 grams \ carbohydrates; 3 grams fiber; 14 ' grams fat; 1 gram saturated fat; o cholesterol; 2 grams sugar; 28 ~ mg. sodium.