Here is a lovely and flavorful way to prepare this fall-winter vegetable. By shredding the sprouts as you would cut cabbage for a slaw, you change their character: Their cabbage taste is muted, they retain a wonderful texture and the tastes are fresh. Candied ginger and dried cranberries add a seasonal touch, and a little butter rounds out the flavor.
Though this dish cooks quickly, it involves a great deal of cutting and chopping. The good news: That prep work can be done in advance, and the dish can be served at room temperature.
Crystallized ginger is available at Whole Foods Markets and specialty shops and is a holiday-season item at many supermarkets.
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 3 to 4 medium shallots, finely chopped (3/4 cup)
- 1 1/2 pounds Brussels sprouts, trimmed, cut in half, then cut into thin shreds
- 1/2 cup dried sweetened cranberries, coarsely chopped
- 1/4 cup (1 1/2 ounces) crystallized ginger, chopped
- 1/2 cup low-sodium or homemade chicken broth
Heat the butter and oil in a large, shallow skillet or saute pan over medium-high heat.
When the butter has melted, add the shallots and the salt to taste; cook for 2 to 3 minutes, until the shallots soften.
Add the shredded sprouts, cranberries, ginger and broth; cook for 5 to 6 minutes, stirring and turning the sprouts until they are barely tender yet still slightly crunchy.
Taste, and adjust the seasoning as needed; serve hot or at room temperature.
From Nourish columnist Stephanie Witt Sedgwick.
Tested by Stephanie Witt Sedgwick.
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