FETTUCCINE WITH BRUSSELS SPROUTS LEAVES, BROWN BUTTER, AND TOASTED WALNUTS
Plain sprouts can seem a little ascetic; the addition of brown butter brings them into their own as a topping for fettuccine. To remove individual brussels sprouts leaves, cut the stem out of each sprout and gently ease apart all the leaves.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Bring a large saucepan of water to a boil; add salt. Add pasta, and cook until al dente, 8 to 10 minutes. Drain, transfer to a medium bowl, and toss with 1 tablespoon butter. Cover, and keep warm while proceeding.
- Spread walnuts on a baking sheet, place in oven, and toast until fragrant, about 10 minutes. When cool enough to handle, chop coarsely; set aside. Place 1/2 cup butter in a small saucepan over medium-high heat. Cook until butter begins to brown and is very fragrant, about 8 minutes. Strain, discarding solids, into a glass measuring cup or a small bowl, and set aside.
- Heat remaining 2 tablespoons butter in a large skillet over medium heat. Add onion and garlic, and cook until they start to soften, about 2 minutes. Add sprouts leaves, sprinkle with salt, pepper, and herbs, and continue cooking until leaves are bright green and tender and onions are translucent, 3 to 5 minutes. Add pasta to skillet, and drizzle with brown butter. Toss to combine, and cook until warmed through, seasoning with salt and pepper if needed. Transfer to a serving dish, and garnish with walnuts and Parmesan cheese. Serve immediately.
BRUSSELS SPROUTS WITH BROWN BUTTER AND SAGE
Make and share this Brussels Sprouts With Brown Butter and Sage recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 15m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- In a large saucepan, add the sprouts to boiling salted water and cook until bright green and just tender, 6 to 8 minutes; drain and set aside.
- In a 12-inch skillet, over medium heat, melt the butter and cook until nutty brown in color, being careful not to burn it.
- Add the sage, stirring until fragrant, about 1 minute. Add the sprouts, salt, and pepper.
- Toss to coat in the butter and cook until heated through, 5 to 7 minutes. Serve warm.
BRUSSELS SPROUTS WITH WALNUTS
Steps:
- Bring a medium pot of salted water to a boil and add the Brussels sprouts. Cook until crisp-tender, about 5 minutes. Drain.
- In a large saucepan, melt 6 tablespoons of the butter over medium-high heat. Add the shallots and garlic, and cook for 1 minute. Add the sprouts in 1 layer and cook until golden brown, about 5 minutes. Remove from the pan. Add the remaining 2 tablespoons of butter and when melted, add the walnuts and cook, stirring, until golden and fragrant, about 2 minutes. Add the lemon juice, salt, pepper, and sprouts, and stir well to coat and warm through.
- Transfer to a serving bowl and sprinkle with the Parmesan. Serve immediately.
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