Behind the Recipes
Nutty Brussel Sprouts by Divya Gugnani
Makes 8 servings
INGREDIENTS:
2 pounds brussels sprouts, trim stem and outter leaves, cut into halves
1 stick unsalted butter
1/4 cup shallots, thinly sliced
8 cloves garlic, minced
2/3 cup walnuts, roughly chopped
2 teaspoons fresh lemon juice
kosher sea salt and pepper to taste
1/3 cup sherry vinegar
1/3 cup brown sugar
1/2 cup Comte cheese, sliced into curls
PREPARATION:
1. Boil water with 1/2 teaspoon salt, add brussels sprouts. Cook until crisp-tender, about 6 minutes. Drain and set aside.
2. Heat over a medium fire 3/4 stick of unsalted butter in a large pan. Toss in shallots and garlic, and brown. Toss in the brussel sprouts and combine well. Mix over heat for approximately 6 minutes.
3. Set aside sprouts in a separate dish. Save the pan, keep on medium heat and mix remaining butter and walnuts. Brown for a few minutes.
4. Remove from heat and combine with lemon juice, kosher sea salt, pepper, and sprouts, and stir well to coat and warm through.
5. Pour in sherry vinegar and brown sugar and mix well.
Plate and decorate with curls of Comte cheese. Serve immediately.
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