Buttered Brussels Sprouts and Radishes
Blanching veggies helps them keep their bright, vibrant color — the secret to this eye-catching side dish.
Prep time:
Cook time:
Serving size: 6
Calories per serving: 128
Ingredients:
Cook time:
Serving size: 6
Calories per serving: 128
kosher salt
1 1/2 pounds brussels sprouts, halved (quartered if large)
1 pound radishes, trimmed and halved (quartered if large)
4 tablespoons unsalted butter
1 shallot, finely chopped
freshly ground pepper
2 teaspoons chopped fresh tarragon
2 teaspoons chopped fresh parsley
Directions:
Blanch the vegetables: Bring a large pot of salted water to a boil. Fill a large bowl with ice water. Boil the Brussels sprouts until bright green and just tender, about 7 minutes. Remove with a slotted spoon and transfer to the ice water. Once cool, remove and pat dry. Repeat to blanch the radishes, cooking until just tender, 5 to 7 minutes.
Heat 1 tablespoon butter in a large skillet over medium heat. Add the shallot and cook until softened, 3 to 4 minutes. Add the Brussels sprouts and radishes, season with salt and pepper and cook, stirring, until heated through, 3 to 5 minutes. Add 1 tablespoon water, then gently stir in the remaining 3 tablespoons butter, 1 tablespoon at a time, until melted. Stir in the tarragon and parsley.
Source: foodnetwork.com
Heat 1 tablespoon butter in a large skillet over medium heat. Add the shallot and cook until softened, 3 to 4 minutes. Add the Brussels sprouts and radishes, season with salt and pepper and cook, stirring, until heated through, 3 to 5 minutes. Add 1 tablespoon water, then gently stir in the remaining 3 tablespoons butter, 1 tablespoon at a time, until melted. Stir in the tarragon and parsley.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
