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Diabetic Brussels Sprouts with Shallots and Walnuts


 

  1. 1/2 cup walnut halves
  2. 8 large shallots, unpeeled, separated at their natural divisions
  3. 1 tablespoon butter
  4. 1/2 teaspoon salt, divided
  5. Freshly ground pepper to taste
  6. 1 cup vegetable broth, reduced-sodium chicken broth or water
  7. 1 pound Brussels sprouts, trimmed
  8. 1 tablespoon walnut oil or extra-virgin olive oil
  9. 2 tablespoons chopped fresh marjoram

  1. Preheat oven to 350 degrees F
  2. Bring several cups of water to a boil in a large saucepan
  3. Blanch walnuts for 1 minute, then scoop them out
  4. Using a towel, rub off what you can of the skins
  5. Spread the walnuts in a small baking pan and dry in the oven for 7 to 8 minutes
  6. Blanch the shallots in the same water for 1 minute
  7. Drain, slip off the outer skins and trim the roots as short as possible without cutting off the root end
  8. Heat butter in a 10-inch skillet over medium heat
  9. Add the shallots and season with 1/4 teaspoon salt and pepper
  10. Reduce heat to low, cover and cook, giving the pan a shake every fewminutes, until lightly browned and nearly tender, about 12 minutes
  11. Add the broth (or water) and bring to a simmer
  12. Reduce heat to low, cover and simmer until it has reduced to a few tablespoons of syrupy juices, about 35 minutes
  13. Stir in the walnuts
  14. Bring a large pot of lightly salted water to a boil
  15. Dropin the Brussels sprouts and boil, uncovered, until justtender, 7 to 8 minutes
  16. Drain, then add to the pan withthe shallots and walnuts
  17. Add oil and marjoram, the remaining 1/4 teaspoon salt and pepper
  18. Gently stir everything together with a rubber spatula
  19. Serve immediately.

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Author: admin :: Hits: 1 :: Added: Mon May 07 2007 ::

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