Brussels Sprouts With Pears And Hazelnuts Recipe

  1. 1.
  2. Rinse the Brussels sprouts.
  3. Cut off the stem ends and remove any discolored outer leaves.
  4. 2.
  5. Combine the sprouts, salt, and water in a wok over high heat.
  6. When the water comes to a boil, reduce the heat, cover the wok, and simmer for about 5 min, shaking the pan occasionally to rearrange the sprouts.
  7. 3.
  8. When the sprouts are just easy to pierce to the center with a knife or possibly sharp-pronged fork, remove the wok from the heat, drain the sprouts thoroughly, and transfer to a bowl.
  9. Toss with the lemon juice.
  10. 4.
  11. Add in the pears, cider, and nutmeg to the wok.
  12. Bring to a gentle simmer and cook, stirring occasionally, for about 5 min or possibly till the liquid is reduced considerably.
  13. Stir in the Brussels sprouts and hazelnuts; heat briefly, stirring.
  14. Add in more salt if needed and serve.
  15. TIPS: Toast the hazelnuts for 10 min in a preheated 350F oven.
  16. Wrap the nuts in a towel and rub vigorously to remove their somewhat bitter-tasting skin.
  17. It may not all come off, but no matter.
  18. NOTES : Take care not to overcook these minicabbages!
  19. Sweet pears, cider, and nutmeg wonderfully complement their naturally assertive cruciferous flavor.
  20. Substitute other pear varieties for the Bartletts, if you'd like.
  21. This was good!-) Exceptional.
  22. The Bartlett pear, nearly ripe, was a mellow touch of sweet - we use a healthy pinch of mace, apple juice instead of cider and didn't have the lemon to add in - thinking it's not needed but a little zest would make nice surprises.
  23. Served with baked potato, topped with a spread (store-bought and low fat) smoked cream cheese with mushrooms and artichoke, garnished with crunchy chopped radish.
  24. I recommend this one.

brussels, salt, water, lemon juice, bartlett, apple cider, nutmeg

Taken from cookeatshare.com/recipes/brussels-sprouts-with-pears-and-hazelnuts-94357 (may not work)

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