THURSDAY, SEPTEMBER 22, 2011
Brussel Sprouts
My kids love brussel sprouts. It is the go-to vegetable in our house, when all else fails (nutrition-wise). So I am happy they are in season! I normally just cut them in half, brown them with a bit of butter and finished them with a bit of stock till softened in a skillet (s&p, of course). But I happened upon this recipe and liked the idea of beans and brussel sprouts together. Adapted from an old Bon Appetit magazine (brussel sprouts from Farmer's Daughter http://farmersdaughter.farmvisit.com/):
Brussel Sprouts with Cannellini Beans
3/4 cup dry cannellini beans (or 1 can of cannellini)
1 cup vegetable stock
2 lbs brussel sprouts
4 cloves of garlic, chopped
2 tbsp butter (plus an additional tbsp for finishing)
1/4 cup fresh grated parmesan
Salt and pepper
Soak beans overnight...drain, rinse and cover with cold water (about 2 inches higher than the beans). Bring to a boil, reduce to simmer 1 hour (add a couple cloves of garlic for flavor...salt when there is about 15 minutes left to go). (Skip this step, if using canned.) Melt 2 tbsp butter and toss w/brussel sprouts...roast in oven at 450 for 15 minutes. In a skillet, saute garlic in remaining butter and then add stock and brussel sprouts for 5 minutes...then beans, salt, and pepper. Place in serving dish and add cheese.
(Am going to use this opportunity to plug my favorite beans,
Rancho Gordo, www.ranchogordo.com)
*Sidenote...I ended up cutting the brussel sprouts in half at the end, and would recommend cutting them in half before roasting in the oven.
