Monday, November 22, 2010


Braised brussel sprouts with dates and walnuts

Serves 4 to 6
2-14 oz packages brussel sprouts
2 tbsp butter
1 tbsp light brown sugar
1/3 cup chopped walnuts
2/3-cup chicken stock (I use kitchen basics unsalted)
1/3-cup water
5 dates peeled and diced
10 clicks of fresh ground pepper or 1 tsp
1 to 2 tsp salt

Heat the butter in a wide heavy bottom pan on medium high (it’s important the pan is big enough so the sprouts do not stack up on top each other).  Add the walnuts and cook until the butter and the nuts start to turn slightly brown. Add the sprouts and sauté for 1 minute. Add the stock, brown sugar, and water. Bring it to a simmer and cover. Let cook for about 5 to 7 minutes until the center is warm, once the brussel is warm remove them from the pan with the slotted spoon leaving as mush of the liquid in the pan as possible. Turn the heat to high and reduce the liquid for about 2 or 3 minutes until it becomes shinny and is thick like a glaze. Add the dates and the brussels back into the pan and toss to warm the brussels check your seasoning and serve immediately

facts for 1/6 servings
Cals.185   Fat.8.5g  Sat. fat.2.9g   Cholesterol.10mg   Sodium.27mg
Carbs.25.7mg  dietary fiber.5.4g   Sugars.15.2g   Protein. 5.5g

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