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Sunday, November 20, 2011

Make-Ahead Brussels Sprouts and Carrots

Do the preparation the day before, and take it easy on Thanksgiving!
Make-Ahead Brussels Sprouts and Carrots:
1-¼ lb. fresh Brussels sprouts 
1-¼ lb. carrots, julienned
1 tbsp. butter or margarine
1 tbsp. olive oil
1 large garlic clove, finely minced
⅓ c. finely chopped shallots or green onions 
1 tbsp. lemon juice
¼ c. finely chopped fresh parsley
¼ tsp. salt
¼ tsp. coarsely ground pepper
Peel and trim thick and yellowing outer leaves from sprouts. Trim and cut a small X into stalk so sprouts cook evenly and quickly. Cook sprouts in boiling, salted water until tender-crisp. Drain sprouts, chilling in ice-water bath to stop the cooking process. Blot dry with paper toweling. Cut sprouts in half and set aside. Repeat cooking and cooling procedure with carrots. Add carrots to sprouts. Cover and refrigerate overnight. Before proceeding when you need them, transfer sprouts and carrots to serving dish and stand at room temperature at least 1 hr. In large skillet, heat butter and oil over medium-high heat. Add garlic and shallots; sauté 1 min. Add sprouts and carrots. Sauté 3 to 5 min. or until heated through. Combine and stir in lemon juice, parsley, and seasonings. Serves 8.

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