ROASTED BRUSSELS SPROUTS AND PARSNIPS
Roasted Brussels sprouts and parsnips.
Provided by Robin Wenner
Categories Fruits and Vegetables Vegetables Brussels Sprouts Roasted
Time 55m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Mix salad dressing, brown sugar, and thyme together in a small bowl.
- Mix Brussels sprouts, parsnips, and red onion together in a 13x9-inch baking dish. Drizzle dressing mixture over the vegetables and toss to coat.
- Bake in preheated oven until vegetables are tender, about 40 minutes.
Nutrition Facts : Calories 222.4 calories, Carbohydrate 39.6 g, Fat 6.7 g, Fiber 10.6 g, Protein 5.6 g, SaturatedFat 0.8 g, Sodium 275.6 mg, Sugar 13.5 g
BRUSSELS SPROUTS WITH PANCETTA
Provided by Giada De Laurentiis
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Partially cook the Brussels sprouts in a large pot of boiling salted water, about 4 minutes. Drain.
- Meanwhile, heat the oil in a heavy large skillet over medium heat. Add the pancetta and saute until beginning to crisp, about 3 minutes. Add the garlic and saute until pale golden, about 2 minutes. Add the Brussels sprouts to the same skillet and saute until heated through and beginning to brown, about 5 minutes. Season with salt and pepper, to taste. Add the broth and simmer until the broth reduces just enough to coat the Brussels sprouts, about 3 minutes. Serve.
SHAVED BRUSSELS SPROUTS WITH PANCETTA
Steps:
- Heat 1 tablespoon of olive oil in a large (12-inch) saute pan over medium heat. Add the pancetta and cook for 5 to 7 minutes, until browned and cooked through. With a slotted spoon, transfer the pancetta to a plate lined with paper towels and set aside.
- Add 2 tablespoons of olive oil and the butter to the same saute pan and cook over medium-high heat just until the butter melts. Add the shallots and cook for 5 to 7 minutes, until tender and starting to brown.
- Meanwhile, place the Brussels sprouts in the feed tube of a food processor fitted with the large slicing disk. (You don't need to core them.) Process the sprouts in batches until they are all sliced, transferring them to a bowl. Add the Brussels sprouts to the pan with the shallots, add 1 1/2 teaspoons salt and 3/4 teaspoon pepper and saute for 5 to 7 minutes, stirring occasionally (I use tongs), until crisp-tender and bright green. Add the pancetta and cook for 1 more minute. Off the heat, stir in the balsamic vinegar, season to taste, and serve hot.
BRUSSELS SPROUTS WITH BACON AND BALSAMIC
Delicious glazed sprouts. Our family loves them with lots of bacon. While we do enjoy them prepared lighter, this is a great quick side dish for a special meal. Also perfect for holiday get-togethers.
Provided by JW
Categories Side Dish Vegetables Brussels Sprouts
Time 30m
Yield 8
Number Of Ingredients 4
Steps:
- Combine Brussels sprouts and bacon in a cast iron skillet; season with salt and pepper. Cook, stirring occasionally, until Brussels sprouts start to brown, 15 to 20 minutes. Drizzle 1/2 cup of balsamic vinegar on top.
- Transfer Brussels sprouts and bacon to a serving platter; drizzle remaining balsamic vinegar on top.
Nutrition Facts : Calories 99 calories, Carbohydrate 13.4 g, Cholesterol 7.6 mg, Fat 3.3 g, Fiber 4.3 g, Protein 6.5 g, SaturatedFat 1 g, Sodium 211.7 mg, Sugar 5.4 g
SAUTéED SKATE WITH PARSNIP PURéE, BRUSSELS SPROUTS, PANCETTA, AND BALSAMIC BROWN
Steps:
- Preheat the oven to 225°F.
- Place the flour on a large plate or pie pan for dredging. Season the fish lightly with salt and pepper (skate can sometimes be salty, so go easy on the seasoning). Dredge the fish in the flour, coating both sides well.
- Heat a large sauté pan over high heat for 2 minutes. Swirl in 2 tablespoons olive oil and wait a minute. (You will probably need to cook the fish in two batches or two pans.) Place the fish in the pan and cook about 3 minutes, until the skate is nicely browned. Turn the fish over, turn the heat down to medium, and cook another minute or so. Transfer to a rack set on a baking sheet and keep warm in the oven.
- Pour the oil from the pan and discard it. Wipe the pan clean, and return it to the stove over medium heat. Swirl in the butter and cook 3 to 4 minutes, until it browns and smells nutty. Turn off the heat and add the balsamic vinegar. Swirl the pan to combine the vinegar with the butter, and season with salt and pepper to taste. (Be careful not to burn your tongue!)
- Spoon the hot parsnip purée onto a large warm platter. Place half of the hot Brussels sprouts over the purée, and arrange the fish on top. Scatter the remaining Brussels sprouts over and around the fish. Stir the parsley into the balsamic brown butter, and spoon the sauce over the fish.
- Parsnip purée
- Place the potatoes and parsnips in two medium sauce pots. Add 1 tablespoon salt to each pot, and then fill the pots with cold water. Bring both pots to a boil over high heat, then turn down the heat and simmer until tender.
- When the potatoes and parsnips are cooked through, strain them and set them aside to cool for a moment. In a small saucepan, heat the cream and milk together, and then turn off the heat. Pass the potatoes and parsnips through a food mill or potato ricer, and transfer to a heavy-bottomed pot. Stir over medium heat with a wooden spoon to dry them out. Then, slowly, add in the chunks of butter, stirring all the while with the wooden spoon. Season with 2 teaspoons kosher salt.
- When all the butter has been incorporated, slowly stir in the warm cream mixture until you have a smooth purée. Taste for seasoning and pass through a fine-mesh tamis if you like.
- Balsamic-braised brussels sprouts with pancetta
- Heat a large sauté pan over high heat for 2 minutes. Swirl in the olive oil and butter, and wait another minute. Add the Brussels sprouts, and season them with 1 teaspoon salt and some pepper. Shake the pan, rolling the Brussels sprouts around to help them brown evenly. After a few minutes, turn the heat to medium, and cook another 3 to 4 minutes, until the sprouts soften slightly.
- Add the diced pancetta to the pan and cook a minute or two, until it starts to crisp. Stir in the shallots and garlic, and cook another minute or so, until they're translucent. Pour in the balsamic vinegar and reduce by half. Add the veal stock and reduce to about 1/4 cup, stirring and shaking the pan often to glaze the Brussels sprouts. If you start to run low on liquid before the sprouts are cooked, add a little water to the pan. Serve immediately, or transfer to a baking sheet to cool.
- Note
- You can make the parsnip purée and balsamic-braised Brussels sprouts ahead of time and then gently rewarm them right before serving.
- Wondra flour, a finely milled flour available at most supermarkets, gives a delicate crust. But if you can't find it, all-purpose flour will do.
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- In a medium saucepan, melt 2 tablespoons of the butter. Add the parsnips and cook over moderately high heat, stirring often, until golden brown, about 4 minutes. Add the water and a pinch of salt, cover and cook over low heat until the parsnips are tender, about 15 minutes. Uncover and boil over moderately high heat until the liquid is reduced to 1/4 cup, about 5 minutes. Transfer the parsnips and liquid to a blender and puree until very smooth. Return the puree to the saucepan and season with salt and pepper; cover and keep warm.
- Meanwhile, preheat the oven to 350°. Spread the sliced almonds in a pie plate and toast in the oven for about 7 minutes, until golden brown. Let cool.
- Reduce the oven temperature to 300°. In a large skillet, heat 1/8 inch of vegetable oil. Season the skate with salt and pepper and dredge in flour, shaking off the excess. Fry 2 pieces of skate over high heat until they are golden brown and crisp, about 3 minutes. Carefully turn and fry the skate until just opaque throughout, about 30 seconds longer. Transfer the skate to a large rimmed baking sheet and keep warm in the oven. Fry the remaining skate.
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