Kelly Rossiter
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All week I have been congratulating my husband on his terrific purchase of a stalk of Brussels sprouts from our farmers' market, although he may be getting a bit tired of them. Personally, it's been a revelation for me because I've never had so many sprouts on hand at once. When I buy them once every week or two I usually just do my pan fry and everyone is happy. This has forced me into thinking of other ways to serve them.
Brussels sprouts have such a distinct flavour, that I don't usually think of just tossing them into dishes as I do with so many other vegetables, but I will in the future. I found this recipe for sprouts with white beans and I have to say it was one of the most satisfying dinners I made this week, in a week of quite good dinners. I have to confess that I cooked the sprouts in a pan used to cook bacon, which may have accounted for some of the satisfaction, but it is still a wonderful recipe.
I messed around with this recipe a little bit and ended up with a more liquid dish than I think was intended. I didn't use 2 pounds of sprouts, just as much as I thought we could both eat, but I still used the same amount of beans and stock. I used cannellini beans, but either red or white kidney or adzuk beans would work just as well. i I also didn't use nearly the amount of cheese called for, I just shaved some Parmesan on top before serving. Add a salad and a crusty bread and you could easily have this dish on the table within 30 minutes.
Brussels Sprouts with White Beans
2 tablespoons extra-virgin olive oil
2 pounds Brussels sprouts, trimmed, cut in half lengthwise
6 garlic cloves, chopped
1 cup chicken or vegetable stock
1 15-ounce can cannellini beans, drained and rinsed
1 tablespoon butter
1 cup (about 4 ounces) coarsely grated pecorino or Parmesan cheese
1. Heat 3 tablespoons oil in heavy large skillet over high heat. When just about to smoke, add half of Brussels sprouts. Cook until brown, stirring occasionally, about 5 minutes. Remove from heat and place Brussels sprouts in a bowl.
2. Add remaining 2 tablespoons oil to skillet; increase heat to high. Add garlic; sauté until brown, stirring constantly, about 1 minute. Add broth and Brussels sprouts. Cook until Brussels sprouts are crisp-tender, stirring frequently, about 3 minutes. Add beans and butter; stir until butter melts and broth is reduced to glaze, about 1 minute. Season with salt and pepper. Stir in cheese.
Planet Green Videos:
Emeril Green: Brussel Sprouts with Bacon
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Difficulty Level: Easy
From Bon Appetit, November 2005
More About Brussels Sprouts
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Brussels Sprouts with Bacon
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