I realize that I’ve missed the season for these little gems, but I decided to post anyway as a tribute to what the last couple months have been like for me…too busy, too fast, a blur. So now it is May. The end of May. I’d better get this posted before it is officially Summer.
I like finding new ways to prepare old standbys. Shredding the sprout instead of serving it whole or halved results in a completely different vegetable eating experience. By shredding the leaves, you create a lot of surface area which really gets the caramelization going as you cook, which is a very nice thing when you’re dealing with brown butter.
Shredded Brussels Sprouts with Brown Butter
serves 2 – 4
1 dozen fresh brussels sprouts, rinsed in water
1 – 2 tablespoons organic, unsalted butter
1 – 2 tablespoons pine nuts or split hazelnuts (optional)
1 – 2 tablespoons pine nuts or split hazelnuts (optional)
sprinkling of fleur de sel or sea salt
1. Cut each brussels sprout in half lengthwise, then place cut side down and slice thinly, top to bottom using a chef’s knife. You will have a mound of shredded brussels sprouts.
2. Heat a large frying pan over medium-high heat. Add butter and let it brown to a nice golden color. Add brussels sprouts and toss. Cook for about 5 minutes, add the pinenuts (or hazelnuts) and cook about 5 minutes more, until sprout leaves are wilted and starting to caramelize.
Sprinkle with salt and serve.
