Showing posts with label brussels. Show all posts
Showing posts with label brussels. Show all posts
Sunday, October 26, 2014
Shredded Brussels Sprouts Salad Recipe with Clementines Rosenkål Salat Opskrift
Summer is coming and starting to think about great salads. Mixing fruits and salads have become popular to make. Typically brussels sprouts are prepared either cooked or oven roasted. Instead these brussels sprouts are uncooked, thinly sliced and tossed with a dressing. This is a great side dish similar to cole slaw and great with either pork chops or grilled chicken. Let us know if you have a request another brussels sprout recipe! Enjoy!
Dressing Ingredients
Salad Ingredients
Read more »
Dressing Ingredients
- 1 teaspoon of lemon zest
- lemon juice from 1 medium size lemon
- 1 teaspoon of rice wine
- 2 teaspoon of honey
- 1/2 teaspoon of dijon mustard
- 1 /4 cup of olive oil
Salad Ingredients
- 1 pound of Brussels sprouts, cleaned and remove outer leaves
- 1/2 a cup of pomegranate seeds (about 1 fruit)
- 1/3 cup toasted pine nuts
- 3/4 cup of clementine segments
- 1/2 a cup of shredded mozzerella white cheese
- salt and freshly ground black pepper, to taste
- medium-large bowl
- 1 small bowl
- cutting board
- knife
- wooden spoon
- measuring cup
- measuring spoon
Dressing Instructions
Salad Instructions
To prepare the dressing, combine lemon juice, zest, dijon mustard, rice wine, honey in a medium bowl. While whisking continuously, slowly drizzle the olive oil into the mixture until all of the oil is incorporated. Season to taste with salt and pepper. Set aside.
- Select hard, bright-green sprout heads, as mushy sprouts yield less flavor. Choose sprout heads of roughly the same size and cut in half.
- Remove the outer leaves from the brussels sprout and rinse them well,
- Using a very sharp knife, cut them into shreds thinly slice them crosswise.
- Break up the layers and place the sliced sprouts in a large bowl.
- Add promegranate seeds into the large bowl
- Drizzle the dressing over the salad. Add as much dressing as desired, gently toss until combined
- Add the pine nuts to the Brussels sprouts salad
- Sprinkle the cheese and toss.
- Add individual clementine segments over the salad. Arrange the clementines in a circular or decorative pattern
- Transfer to a individual serving plates.
Sunday, May 11, 2014
Gnocchi with Brussels Sprouts and Walnuts
Ive already admitted that sometimes appearance is a bigger motivator than Id like it to be in my food choices. Another example: a few weeks ago, I saw this recipe for sweet potato gnocchi with Brussels sprouts. Was I inspired by this combination of bitter crucifers with sweet potatoes? Did I thrill to the autumnal resurgence of toasted nuts and root vegetables? Was I excited to finally see a recipe involving my beloved Brussels sprouts, a vegetable that is so rarely invited to the table? Not really. Mostly I thought Oh look! The Brussels sprouts are the same size as the gnocchi! Adorable!
This dish is indeed adorable. But its also tasty. And easy. While the original recipe involved homemade gnocchi, I went the easy way out and picked up a vacuum-sealed pre-made package. Making gnocchi is indeed worth the effort (more on that sometime later), but mostly because you end up with a dumpling that is much more delicate than its commercial counterpart. In a combination like this, delicacy doesnt matter that much -- you want toothsome gnocchi that will hold their own against Brussels sprouts. And instead of going for simple pan-cooked sprouts as originally called for, I gave them my favorite treatment of oven roasting. The sprouts soften and gain a bit of caramelized sweetness, while maintaining a slight bitter edge. This is rounded out by the depth of the toasted walnuts, and tied together with a sprinkling of grated cheese. With shelf-stable gnocchi, and long-storing nuts, cheese and Brussels sprouts, this very nearly qualifies as a pantry meal. Its one of the easiest and tastiest in that genre that Ive had in a long time. Definitely going into the regular rotation.
Gnocchi with Brussels Sprouts and Walnuts
inspired by Sweet Potato Gnocchi with Brussels Sprouts and Walnuts on Seven Spoons
~4 servings
2 lbs brussels sprouts (or less, if youre not as sprout-happy as I am)
1 Tbsp olive oil
1 lb pre-made gnocchi
2 Tbsp butter or olive oil
1/4 cup chopped walnuts, toasted
salt and pepper
Parmesan or Romano cheese for serving
Preheat your oven to 450 degrees. Rinse the Brussels sprouts, and trim off the bottom if needed. Slice in half, and toss with the olive oil until well coated. Spread out in a single layer (roughly) in a casserole dish, and roast at 450, turning occasionally, until they are tender and deep brown in spots, ~30 minutes. Set aside.
When the sprouts are almost done, cook the gnocchi in boiling water according to the manufacturers directions. Drain. Heat the butter or olive oil in a large skillet or pot over a medium-high flame, and add the gnocchi. Cook until just beginning to brown, and then add the roasted Brussels sprouts. Cook to heat through. Add the walnuts, and salt and pepper to taste. Serve with grated cheese.
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