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Ingredientes
- 1 lb small Brussels sprouts
- 1/2 tsp salt plus more to taste
- 1/2 c. water
- 1 tsp fresh lemon juice
- 2 med Bartlett pears peel core and dice
- 1/4 c. apple cider
- 1 pch grnd nutmeg fresh preferred
- 1/4 c. minced toasted and skinned hazelnuts see tips
Direcciones
- 1. Rinse the Brussels sprouts. Cut off the stem ends and remove any discolored outer leaves.
- 2. Combine the sprouts, salt, and water in a wok over high heat. When the water comes to a boil, reduce the heat, cover the wok, and simmer for about 5 min, shaking the pan occasionally to rearrange the sprouts.
- 3. When the sprouts are just easy to pierce to the center with a knife or possibly sharp-pronged fork, remove the wok from the heat, drain the sprouts thoroughly, and transfer to a bowl. Toss with the lemon juice.
- 4. Add in the pears, cider, and nutmeg to the wok. Bring to a gentle simmer and cook, stirring occasionally, for about 5 min or possibly till the liquid is reduced considerably. Stir in the Brussels sprouts and hazelnuts; heat briefly, stirring. Add in more salt if needed and serve.
- TIPS: Toast the hazelnuts for 10 min in a preheated 350F oven. Wrap the nuts in a towel and rub vigorously to remove their somewhat bitter-tasting skin. It may not all come off, but no matter.
- NOTES : Take care not to overcook these minicabbages! Sweet pears, cider, and nutmeg wonderfully complement their naturally assertive cruciferous flavor. Substitute other pear varieties for the Bartletts, if you'd like.
- This was good!-) Exceptional. The Bartlett pear, nearly ripe, was a mellow touch of sweet - we use a healthy pinch of mace, apple juice instead of cider and didn't have the lemon to add in - thinking it's not needed but a little zest would make nice surprises. Served with baked potato, topped with a spread (store-bought and low fat) smoked cream cheese with mushrooms and artichoke, garnished with crunchy chopped radish. I recommend this one.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 148g | |
| Recipe makes 4 servings | |
| Calories 52 | |
| Calories from Fat 3 | 6% |
| Total Fat 0.38g | 0% |
| Saturated Fat 0.1g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 27mg | 1% |
| Potassium 415mg | 12% |
| Total Carbs 11.07g | 3% |
| Dietary Fiber 3.9g | 13% |
| Sugars 3.81g | 3% |
| Protein 3.48g | 6% |
