12 medium shallots, thinly sliced (1 medium-small red onion, minced)
6 garlic cloves, thinly sliced (or whole)
4 tablespoons pine nuts, toasted, divided
2 tablespoons fresh lemon juice
Rinse sprouts. Working in small batches, de-stem Brussels sprouts to speed up removal of outer leaves. Then slice thinly.
Slice the shallots / mince the onion.
I toasted the pine nuts while I cooked the chopped pancetta, beforehand, a few minutes.
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 all the lemon juice. Season with salt and pepper. Transfer to bowl. Sprinkle with remaining 1 tablespoon pine nuts and serve.
I wanted to contribute something to my college friends’ pot roast potluck for NYE this year. A friend from our Ladies League NoMan (Northern Manhattan) meet-up made this for our Friendsgiving potluck this year, so inspiration is all hers. I added pancetta (no nitrates), made in New England. Red onion is the healthiest onion — grocery was out of shallots, sadly! Ah well. Those pignolis — so expensive!
GOYA Pink Beans in sauce $1.50
4 small red potatoes $1.34
1 head of garlic $0.39
1 red bell pepper $1.32
3 red onions $0.67
1 bunch of scallions $0.67
5-6 Brussels sprouts $0.98
Chop finely the small red onion, 1/3 the red bell pepper, two of the potatoes. Mince two cloves of garlic, and a thumb of ginger. Cut off the Brussels sprout stems and slice each in half. Saute the onion, ginger, then garlic in olive oil. Cook until fragrant. Add the bell pepper, then the potatoes. Season with salt, cracked pepper, turmeric, oregano, thyme. Add the the Brussels sprouts last (mine were slightly overcooked in the stew/soup). Add the can of pink beans (Rosadas guisadas — preparados con aceite de oliva, cilantro, y cebolla). Again, I threw in a handful of pasta for extra carbs. Top with some sliced scallions, and serve. Serves 3-4.
200 g brussels sprouts, trimmed and halved
50 g unsalted butter
3 shallots, very thinly sliced
3 spoonfuls of flour
500 mL hot chicken stock
2 spoonfuls of lemon juice
Ground black pepper
pinch of nutmeg
10 roasted, peeled chestnuts, halved if large (we didn’t have this time)
Boil sprouts in salted water for 10 minutes. Drain and rinse cold. Saute shallots in butter in saucepan until fragrant, over medium heat. Set aside strained shallots and brown the butter. Whisk in flour. Whisk in stock. Cook until sauce is thickened. Add lemon juice, salt, black pepper, nutmeg. Add chestnuts and brussels sprouts. Scatter shallots on top and bake at 225 deg C for 15 minutes. Serve.
(Optional: we fried up a little bacon, minced into the dish.)