epicureaders

Brussels Sprouts and Walnuts with Fennel and Shallots

6 T. unsalted butter
2 c. shallots, thinly sliced
2 fennel bulbs, julienned
2 T. sugar
2 lbs. brussels sprouts, trimmed and cut in half lengthwise
1 1/2 c. chicken stock
2 T. walnut oil
2 T. fennel greens, chopped
Kosher salt, to taste
Freshly ground black pepper, to taste
1 c. walnut halves, toasted

Melt butter in large saute pan. Add onions, fennel and sugar and saute until golden. Add brussels sprouts and chicken stock and bring to boil. Reduce heat, cover and simmer until brussels sprouts are tender, about 30 minutes. Add walnut oil and fennel greens. Cook, uncovered, for 10 minutes. Season to taste with salt and pepper. To serve, toss with walnuts.

Serves: 8

Source: unknown

Prepared by: Heather for the December 2006 meeting and December 2015 meeting.