Brussels Sprouts And Tangerines Food

BRUSSELS SPROUTS AND TANGERINES

Steps:

• In a large saucepan, bring 1/2 in. of water to a boil. Add Brussels sprouts; cover and cook until crisp-tender, 8-10 minutes. Drain., In a large nonstick skillet, saute celery root and onion in oil until tender. Add tangerine zest and Brussels sprouts. Cover and cook until vegetables are tender, 5-6 minutes. Gently stir in tangerines; serve immediately.

BRUSSELS SPROUTS WITH PANCETTA

Steps:

• Fill a medium saucepan with several inches of salted water and bring to a boil. Add the sprouts and cook 2 to 3 minutes. Drain in a colander and rinse immediately under cold water. Drain well.
• Heat the oil in a large saute pan (not nonstick) over medium-low heat. Add the pancetta and saute until browned in spots, about 8 minutes. Increase the heat to medium-high. Add the sprouts, spreading them out so that they are, for the most part, in a single layer. Season with salt and pepper. Cook, turning occasionally, until the sprouts are nicely golden in spots and fork tender, about 12 minutes. If the sprouts begin to brown all over and stick to the pan, add a splash of vinegar to the pan to help loosen the browned bits.
• Transfer to a serving dish and serve.

BEEF TAGINE WITH BRUSSELS SPROUTS

Steps:

• Season beef cubes with salt and pepper. Heat olive oil in a dutch oven over medium-high heat. Add the turmeric and fry for 30 seconds. Add the beef and brown well on all sides.
• Cover the pot tightly and cook the meat 15 minutes over low heat in its own juices.
• Stir in the paprika, cayenne, ginger, cumin, onion, and half the cilantro. Add about 1/2 water, re-cover the pot, and simmer the meat gently over low heat for 1.5 to 2 hours. Check periodically to see if water needs to be replenished.
• While the mixture simmers, bring 6 cups of water to a boil and add 1 T of salt. Blanch the sprouts for 30 seconds, drain, run under cold water and drain well.
• Heat oil (or coat pan with PAM) in a large wok or skillet over high heat till almost smoking. Stir-fry the brussels sprouts for 2-3 minutes over high heat. Stir in half of the lemon juice and add salt to taste. Fold the sprouts, the remaining cilantro, and the remaining lemon juice carefully into the stew. Tasts again for seasoning and serve immediately.