Fricassee Of Brussels Sprouts And Pearl Onions In Pesto Sauce Food

FRICASSEE OF BRUSSELS SPROUTS AND PEARL ONIONS IN PESTO SAUCE

Steps:

• In a large saucepan filled with water, boil Brussels sprouts for 5 minutes. Drain.
• In a large saucepan, melt butter over medium heat. Add carrots and onion and cook, stirring, until onions turn golden, 4-5 minutes.
• Reduce heat to low and add Brussels sprouts.
• Cover and cook, stirring occasionally to prevent vegetables from sticking, until sprouts are very soft, 15-20 minutes.
• Add pesto sauce and stir to blend. Serve hot.

BRUSSELS SPROUTS WITH BACON AND PEARL ONIONS

Steps:

• In a skillet over medium-high heat, saute bacon until it renders its fat and bacon is crispy. Remove bacon with a slotted spoon and set aside.
• To the fat remaining in the pan, add Brussels sprouts. Let them sit in the hot pan without stirring for 2-3 minutes, until they are nicely browned. Turn over and repeat.
• Add pearl onions, butter and wine. Cover and cook about 15 minutes. Return bacon to pan and add red wine vinegar. Season to taste.

FRICASSEE OF BRUSSELS SPROUTS AND BACON

Steps:

• Shred the Brussels Sprouts using the slicing blade of your food processor. You can also find pre-shredded at Trader Joe's.
• Place the bacon and olive oil in a large skillet. Cover and cook over high heat until the bacon is crispy and brown and most of the fat is rendered, about 2 to 3 minutes.
• Add the sprouts to the skillet; season with salt and pepper. Cover and cook until the sprouts begin to soften, 1 to 2 minutes. Uncover and cook, tossing occasionally, until the sprouts are crisp-tender, about 2 minutes.

ROASTED BRUSSELS SPROUTS WITH PANCETTA & PEARL ONIONS

Steps:

• Preheat oven to 400°F.
• Toss Brussels Sprouts with olive oil and season liberally with kosher salt. Roast in oven until sprouts are bright green and tender, about 20 minutes. Remove from oven.
• While sprouts are roasting, heat a large saute pan over medium-high heat and cook pancetta until browned, about 8 minutes.
• Add the pearl onions and garlic, reduce the heat to medium and cook, stirring, until onions caramelize and are tender.
• Add the roasted sprouts to the saute pan. Toss well with the pearl onions and pancetta, adjust seasoning to taste and serve immediately.

BRAISED BRUSSELS SPROUTS, PEARL ONIONS AND CHESTNUTS

Steps:

• Melt butter in heavy large skillet over medium-high heat. Add onions and cook until golden brown, stirring occasionally, about 15 minutes. Add broth and bay leaves. Reduce heat to medium-low. Cover and simmer until onions are tender, 25 minutes.
• Meanwhile, cook fresh Brussels sprouts in large pot of boiling salted water until just crisp-tender, about 8 minutes. Drain. (Or cook frozen Brussels sprouts according to package directions.) Rinse with cold water. Drain.
• Add chestnuts to onions, cover and simmer until chestnuts are tender, about 4 minutes. (Can be prepared 1 day ahead. Cover onion mixture and Brussels sprouts separately and refrigerate. Reheat onion mixture before continuing.) Add Brussels sprouts to onions. Boil until Brussels sprouts are heated through and liquid is syrupy, about 4 minutes. Season vegetables with salt and pepper and serve.