Friday, November 4, 2011

Brussels Sprouts with White Beans and Parmesan

Serves 6
Adapted and Husband-Tested in Alice’s Kitchen

You will convert Brussels sprout haters with this delectable dish!  The original recipe called for cutting the sprouts in half, but I shredded them.  (I used the food processor slicing blade for this task.)  I like the texture better and they are quicker to cook.  We actually thought this tasted better the next day, heated up in the microwave.  The sprouts seemed to absorb more of the garlicky butter flavor over night.  Adding cannellini beans to the mix not only adds protein, but a nice creamy texture to the dish.

8 Tablespoons olive oil, divided
2 lbs. Brussels sprouts, trimmed, shredded
6 cloves of garlic, chopped
1 cup low-salt chicken broth (or use vegetable broth to make this a vegetarian dish)
1 15 oz. can cannellini beans, drained and rinsed
2 Tablespoons unsalted butter
1 cup coarsely grated Parmesan cheese

Heat 3 Tablespoons oil in heavy large skillet over high heat. When just about to smoke, add half of Brussels sprouts. Cook until some of the sprouts are lightly browned, stirring occasionally, about 3 minutes. Transfer to large bowl. Heat 3 Tablespoons oil in same skillet and repeat with remaining pound of Brussels sprouts. Transfer Brussels sprouts to same bowl.
Add remaining 2 Tablespoons oil to skillet. Add garlic and sauté stirring constantly, about 1 minute. Add broth and Brussels sprouts. Cook until Brussels sprouts are crisp tender, stirring frequently, about 2 minutes. Add beans and butter; stir until butter melts and broth is reduced to a glaze, about 1 minute. Season the dish with Kosher salt and freshly ground pepper. Stir in cheese.

1 comment:

Anonymous said...

This sounds wonderful, and I have sprouts left over from what I purchased at the Farmer's Market last Saturday!