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Brussels Sprouts (Shredded)
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| 2 pint(s) | brussels sprouts |
| 2 tablespoon(s) | butter |
| 1/2 teaspoon(s) | salt |
| 1/2 teaspoon(s) | coarse-ground black pepper |
| 2 tablespoon(s) | minced red onion |
| 1 cup(s) | chicken broth |
| 1 teaspoon(s) | lemon zest |
| 1 tablespoon(s) | fresh lemon juice |
| 1/2 cup(s) | chopped toasted hazelnuts |
Trim the bases off the brussels sprouts and discard. Cut the sprouts in half. Lay a sprout half on a cutting board flat side down. Using a sharp knife and beginning at the base, cut the sprout half into very thin strips. Repeat for the remaining sprout halves. Heat butter in a large skillet over medium heat. Add the sprouts, salt, pepper, and red onion. Cook until the sprouts are tender, stirring frequently, for 10 minutes. Add chicken broth and simmer for 7 minutes. Stir in zest, lemon juice, and hazelnuts. Serve immediately.
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