BRUSSELS SPROUTS WITH LEMON AND PECORINO
- PREP TIME: 15 minutes
- COOK TIME: 15 minutes
- YIELDS: 6 servings
Ingredients
- 2 tablespoons butter
- 2 medium shallots, sliced into thin rings
- 2 pounds Brussels sprouts
- ½ cup chicken stock
- 2 tablespoons lemon juice
- ½ cup finely shredded, good quality Pecorino cheese
- ½ cup toasted, chopped walnuts
Brussels sprouts, one of my favorite vegetables, often get overlooked at the market. These are shredded, which gives them a different look and texture and may even fool those non-Brussels sprout fans.
Instructions
FIRST Remove outer leaves of Brussels sprouts and cut each sprout in half down the center of stem. Lay sprouts on cut sides and slice crosswise into thin strips.
NEXT In a large skillet, heat butter over medium heat. Sauté shallots for 6-7 minutes or until caramelized. Add Brussels sprouts and cook, stirring occasionally, for an additional 3 minutes. Stir in chicken stock and continue cooking for 4-5 minutes until sprouts are tender.
LAST Stir in lemon juice, cheese, and nuts; season with salt and pepper to taste.
