BRUSSELS SPROUTS HASH WITH CARAMELIZED SHALLOTS
Make and share this Brussels Sprouts Hash With Caramelized Shallots recipe from Food.com.
Provided by Annacia
Categories Vegetable
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Melt 3 tablespoons butter in medium skillet over medium heat.
- Add shallots; sprinkle with coarse kosher salt and pepper.
- Sauté until soft and golden, about 10 minutes.
- Add vinegar and sugar.
- Stir until brown and glazed, about 3 minutes.
- Halve brussels sprouts lengthwise.
- Cut lengthwise into thin (1/8-inch) slices. Heat oil in large skillet over medium-high heat.
- Add sprouts; sprinkle with salt and pepper. Sauté until brown at edges, 6 minutes.
- Add 1 cup water and 2 tablespoons oil. Sauté until most of water evaporates and sprouts are tender but still bright green, 3 minutes.
- Add shallots; season with salt and pepper.
Nutrition Facts : Calories 128, Fat 8.2, SaturatedFat 3.3, Cholesterol 11.4, Sodium 60.5, Carbohydrate 12.9, Fiber 2.2, Sugar 3.6, Protein 2.9
BRUSSELS SPROUTS GRATIN WITH CARAMELIZED SHALLOTS WS
From Williams Sonoma. My step-daughter asked me to make this to convince her DH that Brussels sprouts were worth eating. W-S is no longer carrying the 8-oz. jars of Caramelized Brussels Sprouts, but Ina Garten's recipe seems to match the jar's ingredients listing; 1 pound of shallots will yield just over 1 cup of caramelized shallots. DH thought the red wine vinegar made these shallots "pickle-y", so I will try balsamic vinegar next time. The shallots may be prepared up to 2 days in advance and refrigerated. Given the unpredictability of Brussels sprouts off-season, I'm betting on Green Giant Steamable Brussels Sprouts, thawed: I have to SELL these sprouts to a non-believer! We thought this recipe had too many things going on and nothing stood out; the Brussels sprouts could have been broccoli (except broccoli would have disintegrated totally in this treatment)
Provided by KateL
Categories Vegetable
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 23
Steps:
- INA'S CARAMELIZED SHALLOTS (~1 CUP):.
- Preheat oven to 400 degrees F.
- In a 12-inch ovenproof skillet, melt the butter over medium heat.
- Add the shallots and sugar, tossing to coat.
- Cook over medium heat for about 10 minutes, stirring occasionally until the shallots start to brown.
- Add the vinegar, salt and pepper. Toss well.
- Place the skillet in the preheated oven and roast for 15-30 minutes, depending on the size of the shallots, until they are tender. (It pays to make the shallots the same size so they all finish at the same time.).
- If making ahead, refrigerate shallots up to 2 days before making the rest of the recipe. Allow to come to room temperature before adding to the Brussels sprouts.
- TOPPING:.
- In a bowl, stir together the bread crumbs, butter, lemon zest, salt, pepper and parsley.
- Set aside until Step 19.
- GRATIN:.
- Preheat oven to 375 degrees F.
- Grease a 12-inch ovenproof nonstick fry pan with the butter. Bring caramelized shallots to room temperature.
- Bring a large pot of water to a boil over high heat. Add the Brussels sprouts and cook until tender, 5-7 minutes. Drain, then transfer to a bowl of ice water. Drain and pat dry with paper towels.
- In a bowl, stir together the flour, Gruyere, Parmigiano-Reggiano, lemon zest, 2 teaspoons Kosher salt, and the pepper.
- Into the flour-cheese bowl, stir in the cream, then the Brussels sprouts and caramelized shallots.
- Transfer the mixture to the prepared fry pan and smooth the top.
- Sprinkle the bread crumb topping mixture evenly on top.
- Bake until the bread crumbs are golden brown, about 35 minutes.
- Let the gratin rest for 15 minutes before serving.
BRUSSELS SPROUTS HASH WITH SHALLOTS
This is a great side dish for the holidays. It is the only way my family will eat Brussels Sprouts. Delicious! From Epicurious originally.
Provided by pittgal
Categories Low Protein
Time 35m
Yield 4 cups, 8 serving(s)
Number Of Ingredients 8
Steps:
- Melt 3 tablespoons butter in medium skillet over medium heat.
- Add shallots; sprinkle with coarse kosher salt and pepper.
- Sauté until soft and golden, about 10 minutes.
- Add vinegar and sugar.
- Stir until brown and glazed, about 3 minutes.
- Halve brussels sprouts lengthwise.
- Cut lengthwise into thin (1/8-inch) slices.
- Heat oil in large skillet over medium-high heat.
- Add sprouts; sprinkle with salt and pepper.
- Sauté until brown at edges, 6 minutes.
- Add 1 cup water and 3 tablespoons butter.
- Sauté until most of water evaporates and sprouts are tender but still bright green, 3 minutes.
- Add shallots; season with salt and pepper.
Nutrition Facts : Calories 181.1, Fat 14.2, SaturatedFat 6.3, Cholesterol 22.9, Sodium 98.5, Carbohydrate 12.9, Fiber 2.2, Sugar 3.6, Protein 3
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