Saturday, April 19, 2014
By Anne Mahle
(Continued from page 1)
Bring a large pot of salted water to a boil. Add the sprouts and blanch for 1 to 2 minutes. Remove from the water with a strainer or slotted spoon.
Heat a medium-sized pan over medium-high heat and melt the butter. Add the red onion and saute for 5 minutes or until the edges begin to brown. Add the mustard and then the half-cooked sprouts. Sprinkle with salt and black pepper.
Transfer pan to the oven and roast for 20 minutes or until the centers are tender but not mushy. Serves 4 to 6.
PUMPKIN AND BRUSSELS SPROUT SLAW
Pulsing the Brussels sprouts in the food processor is the easiest way to grate them. Just go easy, so you don't pulverize them.
1 pound pumpkin flesh, peeled and grated, about 6 cups
1 1/2 pounds Brussels sprouts; core end removed and then grated, about 6 cups
3/4 teaspoon salt (sprinkle half over pumpkin and half over Brussels sprouts)
Several grinds of fresh black pepper
1 tablespoon butter
Preheat oven to 375 degrees. On the stove-top, heat a large, oven-proof skillet over medium-high heat and add the oil.
Add the pumpkin, sprinkle with half of the salt and saute until heated through. It will stick to the pan, but don't worry, it will loosen up at the end.
Add the Brussels sprouts on top of the pumpkin, but don't stir. Sprinkle with the other half of the salt and all of the black pepper. Break the butter into smaller pieces and dot the top of the Brussels sprouts.
Transfer to the oven and cook for 35 to 45 minutes or until the sprouts are cooked through, but still a little firm. If you can, slide the whole mess out of the pan at once. Slightly mix the pumpkin into the sprouts and serve immediately. Serves 6 to 8.
Anne Mahle of Rockland can be reached at: email@example.com