Bresaola With Shaved Brussels Sprouts And Horseradish Food

SHAVED BRUSSELS SPROUTS WITH PANCETTA

Steps:

• Heat 1 tablespoon of olive oil in a large (12-inch) saute pan over medium heat. Add the pancetta and cook for 5 to 7 minutes, until browned and cooked through. With a slotted spoon, transfer the pancetta to a plate lined with paper towels and set aside.
• Add 2 tablespoons of olive oil and the butter to the same saute pan and cook over medium-high heat just until the butter melts. Add the shallots and cook for 5 to 7 minutes, until tender and starting to brown.
• Meanwhile, place the Brussels sprouts in the feed tube of a food processor fitted with the large slicing disk. (You don't need to core them.) Process the sprouts in batches until they are all sliced, transferring them to a bowl. Add the Brussels sprouts to the pan with the shallots, add 1 1/2 teaspoons salt and 3/4 teaspoon pepper and saute for 5 to 7 minutes, stirring occasionally (I use tongs), until crisp-tender and bright green. Add the pancetta and cook for 1 more minute. Off the heat, stir in the balsamic vinegar, season to taste, and serve hot.

ROASTED BRUSSELS' SPROUTS WITH HORSERADISH SAUCE RECIPE - (4.2/5)

Steps:

• Preheat oven to 400-degrees. Trim ends of Brussels sprouts, and slice in half. On a cookie sheet, place sprouts, and sprinkle with extra virgin olive oil, kosher salt, and black pepper. Roast in 400 degree oven until fork tender, and the edges begin to caramelize and turn dark brown. Horseradish Sauce Ingredients 1 heaping dollop of sour cream 2 tablespoons of prepared horseradish sauce 4-6 pieces of very crisp bacon, crumbled What To Do Mix sauce together very well, then fold in the roasted Brussels sprouts. Serve immediately. Substitute fat free sour cream and turkey bacon to make a healthy low fat change to sauce

SHAVED BRUSSELS SPROUT SALAD

Steps:

• Rinse and pat dry brussels sprouts. Trim off the stems and remove and discard any dry or wilted leaves. Shave brussels sprouts with your desired method* and place them in a large bowl.
• Top the shaved Brussels sprouts with chopped apple, cranberries, parmesan cheese, sunflower seeds, and chives.
• In a separate bowl, whisk together the dressing ingredients: olive oil, lemon juice, dijon mustard, salt, and pepper.
• Just before serving, pour the dressing over the salad and toss to combine.

SHAVED BRUSSEL SPROUTS

Steps:

• 1. Cut out the core of the brussel sprouts and shave (very thinly slice) them so that they look like thin ribbons.
• 2. Saute the brussel sprouts in olive oil for 2 to 3 minutes.
• 3. Season with salt and pepper and add the crushed red pepper flakes.
• 4. Add the water and continue to cook for 5 to 8 minutes, until the brussel
• sprouts are tender.
• 5. Mix in the cheese.

BRUSSELS SPROUTS WITH BACON-HORSERADISH CREAM

Steps:

• Place a steamer basket in a large saucepan, add 1 inch of water and bring to a boil.
• Put Brussels sprouts in the basket and steam until tender, 6 to 8 minutes.
• Mix bacon, garlic, sour cream, horseradish, salt, pepper and crushed pepper flakes (if using) in a medium bowl.
• Add the Brussels sprouts and toss to coat.

BRESAOLA WITH SHAVED BRUSSELS SPROUTS AND HORSERADISH

Steps:

• Whisk oil, vinegar, and shallot in small bowl. Season dressing with salt and pepper. Using mandoline or V-slicer, thinly slice brussels sprouts. Place 4 cups shaved brussels sprouts in large bowl. Add dressing; toss to coat. Season with salt and pepper.
• Arrange 3 bresaola slices over each of 4 plates. Divide brussels sprout salad among plates, mounding in center so bresaola is visible. Sprinkle horseradish over brussels sprout salad and serve.