Author Notes
It's the middle of winter and everything I have been making has been heavy or spicy. I came up with this dish as a light vegetarian accoutrement to Ottolenghi's fluffy Herbed Rice from Plenty. I wanted to use up some Brussels Sprouts and I thought that the stems from the bulb of fennel I had just come home with would be fun to use as they often just get tossed. Well it came together beautifully, enjoy! —Jenn
Ingredients
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1
Shallot (quartered and sliced thin)
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1 cup
Brussels sprouts ( bottoms cut off, brown outer leaves discarded and sliced very thin)
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1 cup
stalks of Fennel ( about 3- the wider stalks leaves trimmed off and slice thin, save the bottom for another dish and put a couple tbs of the fennel leaves aside for garnish)
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2 tablespoons
EVOO
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1/2 tablespoon
Butter (cut into 3 or 4 small pieces)
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1
Lemon (zest and set aside, cut in half to use juice)
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3 tablespoons
Toasted Pinenuts
Directions
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Heat a non stick skillet on med-high heat with 1 tbs of oil.
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Add in shallot and sauté for a few minutes until start to gleam, turn heat down to medium if shallots are browning quickly, add in butter and sauté for another minute or two.
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Incorporate Brussels and Fennel and drizzle with remaining 1 tbs evoo. Continue to sauté another 8 minutes moving around every few minutes, squeeze half of your lemon over cooking vegetables and cook for 2 more minutes. You should just start to get little crispy bits throughout, turn off heat. Salt and Pepper to taste.
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Pour into serving dish. Top with lemon zest, toasted pine nuts and lightly chopped fennel leaves.
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