Brussels Sprouts With White Beans And Pecorino Recipes

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BRUSSELS SPROUTS WITH WHITE BEANS AND PECORINO



Brussels Sprouts with White Beans and Pecorino image

Categories     Cheese     Vegetable     Side     Sauté     Thanksgiving     Wheat/Gluten-Free     Winter     Healthy     Bon Appétit     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 12 servings

Number Of Ingredients 7

8 tablespoons extra-virgin olive oil, divided
2 pounds brussels sprouts, trimmed, cut in half lengthwise
6 garlic cloves, chopped
1 cup low-salt chicken broth
1 15-ounce can cannellini (white kidney beans), drained
2 tablespoons (1/4 stick) butter
1 cup (about 4 ounces) coarsely grated young pecorino (such as a young Pecorino Toscano)

Steps:

  • 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. Transfer to large bowl. Heat 3 tablespoons oil in same skillet. Add remaining brussels sprouts, reduce heat to medium-high, and cook until brown, stirring occasionally, about 5 minutes. Transfer brussels sprouts to same bowl.
  • 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.

BRUSSELS SPROUTS WITH WHITE BEANS AND PECORINO



Brussels Sprouts With White Beans and Pecorino image

This was a delicious way to have brussel sprouts. The cannelini beans and the cheese were a perfect complement to the slight bitterness of the brussel sprouts. I would definately make this again. [Bon Appetit, November 2005]

Provided by dividend

Categories     Vegetable

Time 40m

Yield 8 serving(s)

Number Of Ingredients 7

8 tablespoons extra virgin olive oil, divided
2 lbs Brussels sprouts, trimmed, cut in half lengthwise
6 garlic cloves, chopped
1 cup low sodium chicken broth
1 (15 ounce) can cannellini, drained (white kidney beans)
2 tablespoons butter
1 cup coarsely grated young pecorino cheese, about 4 ounces (such as a young Pecorino Toscano)

Steps:

  • 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. Transfer to large bowl. Heat 3 tablespoons oil in same skillet. Add remaining brussels sprouts, reduce heat to medium-high, and cook until brown, stirring occasionally, about 5 minutes. Transfer brussels sprouts to same bowl.
  • 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.

Nutrition Facts : Calories 254.4, Fat 17.3, SaturatedFat 3.9, Cholesterol 7.6, Sodium 61.5, Carbohydrate 20.4, Fiber 5.5, Sugar 2.2, Protein 7.5

BRUSSELS SPROUT RISOTTO WITH LEMONY WHITE BEANS



Brussels Sprout Risotto with Lemony White Beans image

Provided by Molly Yeh

Categories     side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 16

4 cups (960 grams) low-sodium chicken broth
2 tablespoons olive oil, plus more for drizzling
1 small (120 grams) yellow onion, diced
Kosher salt
2 large cloves garlic, chopped
1 1/4 cups (250 grams) arborio rice
2 cups (480 grams) dry white wine
1 pound Brussels sprouts, shredded
Lemony White Beans, recipe follows
1 1/2 cups grated Parmesan cheese
One 15.5-ounce can cannellini beans, drained and rinsed
2 tablespoons extra-virgin olive oil
4 Calabrian chiles, minced
Zest and juice of 1 lemon
1/2 teaspoon kosher salt
Freshly ground black pepper

Steps:

  • Place a medium saucepan on a back burner over low heat. Add the chicken broth and heat to warm.
  • Heat the olive oil in a large skillet over medium-low heat. Add the onion and season with a pinch of salt. Cook until soft and translucent, 5 to 7 minutes. Add the garlic and cook for 30 seconds to a minute until fragrant. Add the rice and increase the heat to medium. Stir the rice to coat in the oil and toast for 2 to 3 minutes until fragrant. Deglaze with the wine and continue to cook, stirring constantly, until most of the wine has absorbed into the rice, 5 to 7 minutes. Add the shredded Brussels sprouts and a pinch of salt, then stir to combine. Using a ladle, add 1 cup of the warm chicken broth into the rice. Stir frequently until the broth is absorbed and the rice begins to release its starches, 8 to 10 minutes. Repeat with 2 to 3 more additions of the remaining broth, stirring the rice frequently, until the rice is tender but slightly toothsome and the risotto is loose and soupy.
  • Stir in the Lemony White Beans and 1 1/4 cups of the Parmesan. Serve individual portions in shallow bowls, topping with a drizzle of olive oil and a sprinkle of the remaining Parmesan.
  • In a large mixing bowl, combine the beans, olive oil, chiles, lemon zest and juice, salt and a couple turns of black pepper. Gently mash, leaving some beans intact. Set aside until ready to incorporate into the risotto.

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