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July 29, 2018

Shallot and Brussels sprout compote

July 29, 2018/ Lucy Waverman

Servings: 6

INGREDIENTS

6 large shallots, unpeeled
8 garlic cloves, unpeeled
2 tablespoons butter
1 tablespoon vegetable oil
8 ounces (225 grams) Brussels sprouts, cut in half
Salt and freshly ground pepper
1 tablespoon chopped fresh parsley

METHOD

Add shallots and garlic to a pot of cold water and bring to a boil. Boil for 2 minutes, then drain and remove skins. Cut shallots in half lengthwise if large.

Heat butter and oil in a heavy sauté pan (one that has a lid) over medium heat. Add garlic and shallots and sauté for 1 minute. Add Brussels sprouts and toss everything together. Cover, reduce heat to medium-low and cook, stirring occasionally, for 8 to 10 minutes or until vegetables are tender.

Season with salt and pepper and sprinkle with parsley.

Lucy Waverman's Kitchen

Lucy Waverman's Kitchen

All recipes

Lucy Waverman's Kitchen

These recipes are developed, tested and re-tested until perfect. Try one at home tonight.

Shallot and Brussels sprout compote

INGREDIENTS

METHOD