Brussels Sprouts & Walnuts With Fennel & Shallots
Created by Mikekey on November 8, 2011
- Servings: 8
- Prep Time: 15m
- Cook Time: 50m
- Recipe #2239
Ingredients
- 1 cup walnuts, coarsely chopped
- 1 pound Brussels sprouts (trimmed and halved)
- 1 pint shallots (small shallots, or 1 pint white pearl onions)
- 2 tablespoons unsalted butter (divided)
- 1 tablespoon granulated sugar
- Salt and pepper, to taste
- 1 fennel bulb (julienned)
- 1/2 cup vegetable broth (or 1/2 cup low-fat chicken broth)
How to Make
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Step 1: Pre-heat oven to 350°F.
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Step 2: Toast the walnuts in oven for 10 minutes. Cool
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Step 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.
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Step 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
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Step 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.
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Step 6: Combine the walnuts with the broth in a small pan and bring to a boil. Continue boiling until the mixture is syrupy.
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Step 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.