This recipe is liked by 0 person(s). |
BRUSSELS SPROUTS - Pan-Roasted Brussels Sprouts, Oyster Mushrooms and Sunchokes with Creamy Meyer Lemon Vinaigrette
Nb persons: 4
Yield:
Preparation time:
Total time:
Source:
Pan-Roasted Brussels Sprouts, Oyster Mushrooms and Sunchokes with Creamy Meyer Lemon Vinaigrette | |
Recipe from the Tasting Table Test Kitchen Yield: 4 servings Cook Time: 35 minutes INGREDIENTS | |
Roasted Vegetables | |
5 tablespoons | extra-virgin olive oil, divided |
1 pound | Brussels sprouts, ends trimmed and heads quartered |
1½ teaspoons | kosher salt, divided |
7 ounces | oyster mushrooms, stems trimmed and mushrooms halved (about 2 cups) |
4 | garlic cloves, roughly chopped |
½ cup | dry white wine |
1¼ pounds | sunchokes,, (about 8), little nubs trimmed, halved lengthwise (or quartered if large) |
Vinaigrette Zest and juice of 1 Meyer lemon (or 1½ teaspoons lemon zest and 1½ teaspoons orange zest plus 1 tablespoon lemon juice and 1 tablespoon orange juice) | |
1 large | egg yolk |
1 tablespoon | plain Greek yogurt |
1 tablespoon | finely chopped fresh dill |
½ | garlic clove, very finely chopped |
½ teaspoon | kosher salt |
½ teaspoon | freshly ground black pepper |
¼ cup | canola or grapeseed oil |
DIRECTIONS
1. Roast the vegetables: Preheat the oven to 425°. Heat a large cast-iron pan over high heat until it is very hot and smoking, 3 to 4 minutes. Add 2 tablespoons of the olive oil, the Brussels sprouts and ½ teaspoon salt, reduce the heat to medium-high and cook, stirring occasionally, until golden-brown, 4 to 5 minutes. Transfer the Brussels sprouts to a rimmed baking sheet pan.
2. Add 1 tablespoon olive oil, the mushrooms and ½ teaspoon salt to the pan and cook, stirring occasionally, until lightly browned, about 2 minutes. Add the garlic and cook until fragrant, about 1 minute, then add the wine and cook until the wine reduces by half, 2 to 3 minutes. Transfer the mushrooms to the plate with the Brussels sprouts.
3. Add the remaining 2 tablespoons olive oil to the pan along with the sunchokes, flat side down, and the remaining ½ teaspoon of salt. Turn off the heat and transfer the pan to the oven until the sunchokes are caramelized and tender, about 20 minutes for smaller sunchokes and 25 minutes for larger ones.
4. While the sunchokes roast, make the vinaigrette: In a medium bowl, whisk together the Meyer lemon zest and juice, egg yolk, yogurt, dill, garlic, salt and pepper. While whisking slowly, drizzle in the canola oil until the vinaigrette is creamy.
5. Remove the pan from the oven and use tongs to turn the sunchokes over. Return the Brussels sprouts and mushrooms to the pan with the sunchokes and drizzle with the vinaigrette. Serve warm or at room temperature.
Read more: http://www.tastingtable.com/entry_detail/chefs_recipes/12181//Pan_Roasted_Brussels_Sprouts_Oyster_Mushrooms_and_Sunchokes.htm#ixzz2J681b8rn
Recipe uploaded with Shop'NCook for iPhone.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe