Brussels Sprout Hash with Caramelized Shallots
Thinly sliced Brussels sprouts are sauteed with shallots in this comforting hash. I served this for Thanksgiving and was asked to double the recipe for next year; this is definitely staying on our holiday menu.
Thinly sliced Brussels sprouts are sauteed with shallots in this comforting hash. I served this for Thanksgiving and was asked to double the recipe for next year; this is definitely staying on our holiday menu.
- Carbohydrate 6.63039176000274 g
- Cholesterol 22.8773437598108 mg
- Fat 13.7325554745972 g
- Fiber 0.138687498301268 g
- Protein 0.920964640663787 g
- Saturated Fat 6.20035629775088 g
- Serving Size 1 1 Serving (84g)
- Sodium 502.690567802035 mg
- Sugar 6.49170426170147 g
- Trans Fat 0.846110170165669 g
- Calories 150 calories
Step-by-step
- Melt 3 tablespoons butter in medium skillet over medium heat.
- Add shallots; sprinkle with coarse kosher salt and pepper.
- Saute until soft and golden, about 10 minutes.
- Add vinegar and sugar.
- Stir until brown and glazed, about 3 minutes.
- Halve Brussels sprouts lengthwise.
- Cut lengthwise into thin (1/8-inch) slices.
- Heat oil in large skillet over medium-high heat.
- Add sprouts; sprinkle with salt and pepper.
- Saute until brown at edges, 6 minutes.
- Add 1 cup water and 3 tablespoons butter.
- Saute until most of water evaporates and sprouts are tender but still bright green, 3 minutes.
- Add shallots; season with salt and pepper.
Controlling the moisture in the skillet dictates whether the brassicas brown properly or simply steam into a gray mush. Processing dense brassicas requires deliberate preparation, utilizing specific tools to achieve the necessary 1/8-inch thickness for even heat penetration.
- Use a mandoline slicer rather than a chef knife to achieve uniform 1/8-inch slices, ensuring every piece cooks at the exact same rate.
- A heavy cast-iron skillet retains heat better than thin stainless steel, preventing temperature drops when the initial cup of water hits the hot cooking surface.
- Adding apple cider vinegar and sugar near the end of the shallot cooking time creates an acid-sugar reaction that accelerates Maillard browning without burning the alliums.
- Steam the sliced sprouts over medium-high heat for precisely 3 minutes after adding water, locking in a bright green pigment while softening the fibrous cell walls.
Proper equipment management prevents overcrowding the pan. Finished vegetable hashes maintain optimal texture when served immediately.
