Shaved Brussels & Fennel

7 ingredients
4 steps

Ingredients

  • 1 Shallot (quartered and sliced thin)
  • 1 cup Brussels sprouts ( bottoms cut off, brown outer leaves discarded and sliced very thin)
  • 1 cup stalks of Fennel ( about 3- the wider stalks leaves trimmed off and slice thin, save the bottom for another dish and put a couple tbs of the fennel leaves aside for garnish)
  • 2 tablespoons EVOO
  • 1/2 tablespoon Butter (cut into 3 or 4 small pieces)
  • 1 Lemon (zest and set aside, cut in half to use juice)
  • 3 tablespoons Toasted Pinenuts

Directions

  1. 1
    Heat a non stick skillet on med-high heat with 1 tbs of oil.
  2. 2
    Add in shallot and saute for a few minutes until start to gleam, turn heat down to medium if shallots are browning quickly, add in butter and saute for another minute or two.
  3. 3
    Incorporate Brussels and Fennel and drizzle with remaining 1 tbs evoo. Continue to saute another 8 minutes moving around every few minutes, squeeze half of your lemon over cooking vegetables and cook for 2 more minutes. You should just start to get little crispy bits throughout, turn off heat. Salt and Pepper to taste.
  4. 4
    Pour into serving dish. Top with lemon zest, toasted pine nuts and lightly chopped fennel leaves.

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