Fairly easy to make. If you have frozen brussels sprots then defrost them before starting.
Roast brussels sprouts:
Put oven rack in upper third of oven and preheat oven to 225C (450F).
Toss Brussels sprouts with oil, garlic, salt, and pepper, then spread out in 1 layer in 2 large shallow baking pans (300mm by 400mminches). Roast, stirring occasionally and switching position of pans halfway through roasting, until tender and browned, 25 to 35 minutes.
Fry shallots while brussels sprouts roast:
Heat oil in a large frying pan over moderate heat until temperature measures 120C (use thermo thingy), then fry shallots in 3 batches, stirring occasionally, until golden brown, 3 to 5 minutes per batch (watch closely, as shallots can burn easily).
Quickly transfer with a slotted spoon to paper towels to drain, spreading in a single layer. (Shallots will crisp as they cool.) Pour off oil from skillet (do not clean).
Fry mushrooms and assemble dish:
Heat 5 tablespoons butter in skillet over moderately high heat until foam subsides, then saut? mushrooms, stirring occasionally, until golden brown and tender, about 7 minutes.
Add wine, thyme, salt, and pepper and boil, uncovered, stirring occasionally, until liquid is reduced to a glaze, about 2 minutes.
Add water (120ml) and remaining tablespoon butter and simmer, swirling skillet, until butter is melted. Transfer to a serving dish and stir in Brussels sprouts. Sprinkle with some of shallots and serve with remaining shallots on the side.
You will need to take:
Pan Thermometer
Ingredients
Gastronorms
Knives
Cutting Board
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (344g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 1799 | ||
Calories from Fat: 1776 (99%) | ||
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Amt Per Serving | % DV | |
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Total Fat 197.3g | 263 % | |
Saturated Fat 23.4g | 117 % | |
Monounsaturated Fat 137.9g | ||
Polyunsanturated Fat 31.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 37.9mg | 1 % | |
Potassium 492.3mg | 13 % | |
Total Carbohydrate 11.4g | 3 % | |
Dietary Fiber 4.8g | 19 % | |
Sugars, other 6.6g | ||
Protein 4.2g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1799
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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