Okay, so apologies for the less-than-beguiling iPhone snap of last year’s Brussels sprouts (the photographer had perhaps been over-served in the Champagne dept). But trust me, they are just INCREDIBLE and will make a lover out of any Brussels sprouts skeptic. This recipe comes from my friend Carolynn, and we’ve served it for the past eight years at Thanksgiving dinner.
Brussels Sprouts With Fennel, Shallots and Walnuts
6 tablespoons unsalted butter
1 1/2 cups shallots, thinly sliced
2 small fennel bulbs, julienned
2 tablespoons sugar
2 pounds Brussels sprouts, trimmed and cut in half lengthwise
1 1/2 cups chicken stock
2 tablespoons walnut oil
2 tablespoons fennel greens, chopped
Kosher salt, to taste
Freshly ground black pepper, to taste
1 cup walnut halves, toasted
Melt butter in large saute pan. Add onions, fennel and sugar and saute until golden. Add Brussels sprouts and chicken stock and bring to boil. Reduce heat, cover and simmer until Brussels sprouts are tender, about 10 minutes (depending on size of sprouts). Add walnut oil and fennel greens. Simmer, uncovered, for 7-10 minutes. Season to taste with salt and pepper. To serve, toss with walnuts.