Brussels Sprouts w/ Shallots and Walnuts
Source of Recipe
Marla
List of Ingredients
Brussels Sprouts with Shallots and Walnuts
- 1/2 cup walnut halves
- 8 large shallots, unpeeled, separated at their natural divisions
- 1 tablespoon butter
- 1/2 teaspoon salt, divided
- Freshly ground pepper to taste
- 1 cup vegetable broth, reduced-sodium chicken broth or water
- 1 pound Brussels sprouts, trimmed
- 1 tablespoon walnut oil or extra-virgin olive oil
- 2 tablespoons chopped fresh marjoram
Recipe
Preheat oven to 350 degrees F. Bring several cups of water
to a boil in a large saucepan. Blanch walnuts for 1 minute,
then scoop them out. Using a towel, rub off what you can of
the skins. Spread the walnuts in a small baking pan and dry
in the oven for 7 to 8 minutes.
Meanwhile, blanch the shallots in the same water for 1 minute.
Drain, slip off the outer skins and trim the roots as short
as possible without cutting off the root end.
Heat butter in a 10-inch skillet over medium heat. Add the
shallots and season with 1/4 teaspoon salt and pepper. Reduce
heat to low, cover and cook, giving the pan a shake every few
minutes, until lightly browned and nearly tender, about 12 minutes.
Add the broth (or water) and bring to a simmer. Reduce heat to
low, cover and simmer until it has reduced to a few tablespoons
of syrupy juices, about 35 minutes. Stir in the walnuts.
Bring a large pot of lightly salted water to a boil. Drop
in the Brussels sprouts and boil, uncovered, until just
tender, 7 to 8 minutes. Drain, then add to the pan with
the shallots and walnuts. Add oil and marjoram, the remaining
1/4 teaspoon salt and pepper. Gently stir everything together
with a rubber spatula. Serve immediately.
Nutritional Information Per Serving (3/4 cup each):
Calories: 162, Fat: 10 g, Cholesterol: 5 mg,
Carbohydrate: 17 g, Protein: 5 g, Fiber: 3 g, Sodium: 288 mg
Diabetic Exchanges: 2 Vegetable, 2 Fat
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