Lemon-lacquered Radishes, Shallots And Brussels Sprouts Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
1 1/2 lbs: Med brussels sprouts,
1 lbs: Med shallots, peeled
-trimmed,
1 lbs: Med radishes,
-score bottoms with an "X",
-1/4: " green tops left on,
1/4 cup: Sugar,
3 tbsp: Butter,
1/3 cup: Lemon juice,
1/4 tsp: Ground cardamon,
1 tbsp: Grated lemon zest,
Salt and pepper,
Directions:
1. Bring a large saucepan of salted water to a boil. Add the brussels
sprouts and cook over moderately high heat until crisp-tender, about 3
minutes. Plunge the sprouts into a bowl of ice water to cool, then
drain.
2. In a large non-stick skillet, combine the sugar, lemon juice, and
lemon zest. Cook over moderate heat, stirring occasionally, until the
sugar turns golden brown, about 7 minutes. Add the shallots and
radishes. Stir in 1 tbs of the butter, the cardamon and 1
cups of
water and season with 1
tsp coarse salt and
tsp pepper. Cover and
cook over moderate heat for 5 minutes, tossing frequently. Uncover
and boil over moderately high heat until the vegetables are
crisp-tender and glazed, about 7 minutes. Transfer to a bowl.
3. Melt the remaining 2 tbs butter in the skillet. Add the brussels
sprouts and saut over moderately high heat until lightly browned,
about 5 minutes. Season with coarse salt and pepper. Add the glazed
radishes and shallots and cook, tossing, until heated through, about
3 minutes. Transfer to a bowl and serve.
Fine Cooking November 1995
Submitted By DIANE LAZARUS On 11-01-95
Source from luhu.jp
sprouts and cook over moderately high heat until crisp-tender, about 3
minutes. Plunge the sprouts into a bowl of ice water to cool, then
drain.
2. In a large non-stick skillet, combine the sugar, lemon juice, and
lemon zest. Cook over moderate heat, stirring occasionally, until the
sugar turns golden brown, about 7 minutes. Add the shallots and
radishes. Stir in 1 tbs of the butter, the cardamon and 1
cups of
water and season with 1
tsp coarse salt and
tsp pepper. Cover and
cook over moderate heat for 5 minutes, tossing frequently. Uncover
and boil over moderately high heat until the vegetables are
crisp-tender and glazed, about 7 minutes. Transfer to a bowl.
3. Melt the remaining 2 tbs butter in the skillet. Add the brussels
sprouts and saut over moderately high heat until lightly browned,
about 5 minutes. Season with coarse salt and pepper. Add the glazed
radishes and shallots and cook, tossing, until heated through, about
3 minutes. Transfer to a bowl and serve.
Fine Cooking November 1995
Submitted By DIANE LAZARUS On 11-01-95
Source from luhu.jp
Tags
Vegetables