Shredded Brussels Sprouts with Crispy Shallots

By mdancause

Ingredients

• 1 large shallot, thinly sliced
• 1/4 cup high heat cooking oil
• Pinch kosher salt
• 1 tablespoon organic butter
• 1 1/4 pounds Brussels sprouts, shredded
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• Pinch crushed red pepper flakes
• 2 ounces white wine
• Pinch freshly grated nutmeg

Details

Servings 4
Preparation time 5mins
Cooking time 20mins
Adapted from everydaymaven.com

Preparation

Step 1

PREP:

Clean Brussels and shred. I prefer to use the shredder attachment on my food processor. It takes only a few minutes to completely shred over a pound. Alternately, use a box grater and shred by hand.

Thinly slice shallot in rounds (paper thin or as thin as you can get them) and set aside.

COOK:

Heat ¼ cup high-heat cooking oil in a frying pan with high sides over medium heat. Test oil with a droplet of water and if water droplets sizzle and jump, oil is hot enough.

Place sliced shallots in pan in one layer and cook, undisturbed, for a couple of minutes until they start to brown.

Immediately remove with a slotted spoon onto a plate lined with paper towels and sprinkle with pinch of kosher salt.

Heat a large clean skillet over medium heat. Once hot, add butter.

Add shredded Brussels, 1 teaspoon kosher salt, black pepper and red pepper flakes. Cook, stirring frequently, for 10 to 12 minutes, until Brussels are tender and have reduced a bit.

Pour in white wine and cook for another 2 to 3 minutes until wine is evaporated. Remove from heat, toss with a pinch of fresh nutmeg and serve topped with crispy shallots.