Wednesday, November 26, 2014

Shredded Brussels Sprouts

Ah the Brussels sprout! It has to be the #1 vegetable in the category of once hated and then loved. How many people dreaded the sight of this steamed plant on their plates as children and have come to love it in its far better conceived perfectly roasted variation? I am one of those people that used to hate Brussels sprouts until I discovered Ina Garten's recipe of simply dousing them in olive oil, salt, and pepper and roasting them for 20 minutes. That being said, I never really do anything else with them, until I came across several recipes that suggested shredding them. I decided to start off with the simple and very french idea just sautee those shredded leaves in butter and see what happens. Man it worked! This is an excellent side dish and the sprouts take on an almost green bean like flavor. Definitely a crowd pleaser to bring to a potluck or even an alternative to a traditional Thanksgiving dish.

Shredded Brussels Sprouts
1 pound Brussels Sprouts
3 tablespoons butter
salt and pepper to taste

Begin sliding the Brussels sprouts on the mandolin to shave them into thin little shreds. You will inevitably lose some of that pound of sprouts, and that's ok! You can compost those nubby ends and the recipe assumes you'll lose a lot. Once you have your little hill of shredded Brussels sprouts. Begin sauteing the butter in a large frying pan until mostly melted. Toss in the shredded Brussels sprouts and turn the burner to medium-low. Sprinkle with salt and pepper to taste (don't be shy with that salt!) and once the shredded sprouts are soft and just starting to brown, they're done. Serve hot!

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