marsha-tbay
Well-known member
This recipe looks delicious in the
picture, almost, as if the ingredients had been roasted.
carrots and brussels sprouts
Gourmet | February 2008
Ian Knauer
Who knew? These two humble winter staples actually have a natural
affinity, playing off each other's best qualities.
Active time: 15 min Start to finish: 20 min
Servings: Makes 6 servings
Ingredients
2 tablespoons chopped shallot (from 1 medium)
3 tablespoons unsalted butter, divided
1 lb carrots, cut diagonally into 1/2-inch-thick pieces
1 lb Brussels sprouts, halved lengthwise
1/3 cup water
1 tablespoon cider vinegar
Preparation
Cook shallot in 2 tablespoons butter in a 12-inch heavy skillet over
medium-high heat, stirring occasionally, until softened, 1 to 2
minutes. Add carrots, Brussels sprouts, 3/4 teaspoon salt, and 1/2
teaspoon pepper and cook, stirring occasionally, until vegetables
begin to brown, 3 to 4 minutes.
Add water and cover skillet, then cook over medium-high heat until
vegetables are tender, 5 to 8 minutes. Stir in vinegar, remaining
tablespoon butter, and salt and pepper to taste.
Cooks' note: Vegetables can be cut 1 hour ahead and kept at room
temperature.
http://www.epicurious.com/recipes/food/views/241514
picture, almost, as if the ingredients had been roasted.
carrots and brussels sprouts
Gourmet | February 2008
Ian Knauer
Who knew? These two humble winter staples actually have a natural
affinity, playing off each other's best qualities.
Active time: 15 min Start to finish: 20 min
Servings: Makes 6 servings
Ingredients
2 tablespoons chopped shallot (from 1 medium)
3 tablespoons unsalted butter, divided
1 lb carrots, cut diagonally into 1/2-inch-thick pieces
1 lb Brussels sprouts, halved lengthwise
1/3 cup water
1 tablespoon cider vinegar
Preparation
Cook shallot in 2 tablespoons butter in a 12-inch heavy skillet over
medium-high heat, stirring occasionally, until softened, 1 to 2
minutes. Add carrots, Brussels sprouts, 3/4 teaspoon salt, and 1/2
teaspoon pepper and cook, stirring occasionally, until vegetables
begin to brown, 3 to 4 minutes.
Add water and cover skillet, then cook over medium-high heat until
vegetables are tender, 5 to 8 minutes. Stir in vinegar, remaining
tablespoon butter, and salt and pepper to taste.
Cooks' note: Vegetables can be cut 1 hour ahead and kept at room
temperature.
http://www.epicurious.com/recipes/food/views/241514