Serious Eats: Recipes

Cook the Book: Brussels Sprouts with Shallots and Hazelnuts

And here's the first of the recipes from Mollie Katzen's The Vegetable Dishes I Can't Live Without. I've been craving brussels sprouts after having had an appetizer similar to this one recently. Here, Katzen combines the sprouts with shallots and hazelnuts. Katzen advises readers to blanch the hazelnuts by roasting them in a 250°F oven on a shallow tray, for 5 to 10 minutes. Let them cool and then rub off the skins with your fingers or a clean kitchen towel.

Printed from

© Serious Eats