Hashed Brussels Sprouts
Having just posted in another room about how much I loath vegetables in general, I thought I should share a positive vegsperience.
This recipe is adapted from Epicurious, I served it to company on Saturday and it was well received. I'm just going to give the ingredients in rough amounts, it ain't rocket surgery.
Brussel Sprouts, cut in half and then cut very finely into shreds.
Butter
Chicken Stock
Salt & Pepper
A nice big non-stick (or not) frying pan
For, say, 2 cups of cut up sprouts, I'd melt a nice hunk of butter, 2-3 tablespoons-ish. Melt, but don't let it brown.
Add the sprouts, and stir them about. You're going to almost saute them, they can get a wee bit brown on some of the edges. If you're feeling all dramatic and cheffy, you can toss these in the air to flip them over. Salting at this stage will speed the wilting/cooking a bit. You might as well add some pepper while you're at it.
Once you're bored, say in five minutes or so, (the sprouts will be about half-cooked) add some chicken stock. Start with a cup or so. I use canned stock if I don't have any of my own kicking around. I don't buy stock cubes or powder.
Stir this about over medium to high-ish heat until the sprouts are nice and soft and cooked, and most of the stock is evaporated/reduced. If things are moving too fast for you, kill the heat and add a bit of water.
These are kind of amazing, they really don't resemble brussels sprouts. Although go figure, sprouts are one of the few veggies that I like, even in their spherical configuration.
Also.....since these were for company, I topped them with carmelized shallots, as per the original recipe. I don't think the shallots really added anything so I'm happy to lose all those extra carbs by eliminating them. I did, however, toy with the idea of adding a nice little whoops of whipping cream, next time I make them I'll likely add a bit and see what happens.
(Carb count will vary according to amounts of the various ingredients that you use, of course.)
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