This fresh take on Brussels sprouts is a perfect solution to fall meals. Choose from three different preparations all improved by the addition of a nutty, savory relish.
- 1-pound medium sized (2-inch diameter) Brussels sprouts
- 2 tablespoons butter
- 2 cups walnut pieces
- 1 to 1 1/2 teaspoons sea or kosher salt to taste
- 1 teaspoon ground black pepper
- 1 cup virgin olive oil
- 1/4 cup walnut oil (roasted if available)
- 2 tablespoons sherry vinegar
- 1/4 cup chives (cut diagonally in 1/4 inch slices)
- 1 tablespoon chopped thyme
- 1 tablespoon chopped parsley
- 1/2 cup hand-torn sourdough bread, lightly toasted until golden brown (approximately 1/2 inch rough pieces.) This ingredient is optional.
- Melt butter in sauté pan add walnut pieces, salt and pepper and sauté until walnuts are golden brown. Drain on paper towel.
- In a food processor pulse the walnuts until coarsely chopped.
- Add walnuts to large mixing bowl; add oils, vinegar and herbs. Let rest one hour to meld flavors.
- Three options for preparing Brussels sprouts:
a.) Separate the leaves and blanch for 10-15 seconds and shock in ice bath. Remove from pan and drain. Mix with Walnut Relish.
b.) Slice Brussels sprouts in halves and blanch for 3 minutes, then shock in ice bath, drain. Toss blanched Brussels in enough olive oil to coat and roast under the broiler until lightly toasted (about 15-20 minutes, turning occasionally). Toss with Walnut Relish and serve.
c.) Shred Brussels sprouts thinly on a mandolin or grater. Blanch for 30 seconds, and then shock in ice bath. Toss shredded Brussels sprouts with Walnut Relish and serve.
May add toasted sourdough pieces (optional) to any preparation.