MINNEAPOLIS -- Spill The Wine restaurant in Uptown Minneapolis joined KARE in the kitchen Saturday morning to share a delicious recipe for Brussels Sprouts.
Brussels Sprouts, Pine Nuts, Pecorino & Cream recipe:
- 1 lb. Brussels Sprouts, ends cut off then cut in half lengthwise
- 1/4 lb. Butter
- 1/2 cup Shallots, thinly sliced
- 1/4 cup Pine Nuts
- 2 tsp Salt
- 1 tsp Black Pepper, freshly ground
- 1 cup Heavy Whipping Cream
- 1/4 cup Pecorino Romano
Bring a pot of slightly salted water to a boil and add trimmed sprouts. Wait until it comes back to a simmer and let cook about 1 to 1 1/2 minutes until it has just cooked all of the way through and is slightly soft. Immediately strain and place in a bowl of ice water to stop the cooking and keep the nice bright green color of the brussels sprouts. Strain again then pat dry with a towel.
When dry, place butter in a large sauté pan and put sprouts, cut side down, in pan and season with salt and pepper. Cook on medium high until caramelizing begins. Add shallots and pine nuts and cook until shallots begin to soften, about 30 seconds. Add cream and toss everything together in the pan and continue cooking until cream reduces until thick. Place in serving dish and garnish with Pecorino Romano.
Spill The Wine is located at 901 Lake Street in Minneapolis.
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