Shaved Brussels Sprout and Shallot Sauté

Name: Shaved Brussels Sprout and Shallot Sauté
Ingredients: 1 3/4 pounds brussels sprouts, outer leaves removed; 2 tablespoons (1/4 stick) butter; 3 tablespoons olive oil; 12 medium shallots, thinly sliced (about 2 cups); 6 garlic cloves, thinly sliced; 4 tablespoons pine nuts, toasted, divided; 2 tablespoons fresh lemon juice

3.4

(38)

www.epicurious.com

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Servings: 8

Cost: $3.08 /serving

Author : Jill Silverman Hough

italian food processor side

Shaved Brussels Sprout and Shallot Sauté

Ingredients

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1 3/4 pounds brussels sprouts, outer leaves removed2 tablespoons (1/4 stick) butter3 tablespoons olive oil12 medium shallots, thinly sliced (about 2 cups)6 garlic cloves, thinly sliced4 tablespoons pine nuts, toasted, divided2 tablespoons fresh lemon juice

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Instructions

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Step 1

Working in small batches, place brussels sprouts in feed tube of processor fitted with thin slicing disk; slice.

Step 2

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.