- 4
- 5 mins
- 20 mins
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
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.