Shaved Brussels & Fennel

• 1 Shallot (quartered and sliced thin)
• 1 cup Brussels sprouts ( bottoms cut off, brown outer leaves discarded and sliced very thin)
• 1 cup stalks of Fennel ( about 3- the wider stalks leaves trimmed off and slice thin, save the bottom for another dish and put a couple tbs of the fennel leaves aside for garnish)
• 2 tablespoons EVOO
• 1/2 tablespoon Butter (cut into 3 or 4 small pieces)
• 1 Lemon (zest and set aside, cut in half to use juice)
• 3 tablespoons Toasted Pinenuts

1. Heat a non stick skillet on med-high heat with 1 tbs of oil.
2. Add in shallot and saute for a few minutes until start to gleam, turn heat down to medium if shallots are browning quickly, add in butter and saute for another minute or two.
3. Incorporate Brussels and Fennel and drizzle with remaining 1 tbs evoo. Continue to saute another 8 minutes moving around every few minutes, squeeze half of your lemon over cooking vegetables and cook for 2 more minutes. You should just start to get little crispy bits throughout, turn off heat. Salt and Pepper to taste.
4. Pour into serving dish. Top with lemon zest, toasted pine nuts and lightly chopped fennel leaves.

shallot, brussels, stalks of fennel, evoo, butter, lemon, pinenuts

Taken from food52.com/recipes/41295-shaved-brussels-fennel (may not work)