Brussels Sprouts Leaves with Sundried Cranberries and Toasted Walnuts
8 to 10 servings scale / convert
3 cups of Brussels sprouts
3/4 cup toasted walnuts
1/2 cup sundried cranberries
1 tbsp. of butter
1 splash of olive oil
Grated zest of half a lemon
Salt and pepper
Remove the Brussels sprouts leaves one by one. You may wish to thinly slice or simply discard the centre core. Blanch the leaves by plunging them into boiling salted water for two minutes. Remove and allow them to cool in ice cold water. Drain well.
To reheat and serve, simply heat a good size frying pan over medium heat. Add butter and olive oil and toss in the leaves. Sauté gently, stirring and seasoning with salt and pepper. Add the walnuts and cranberries and finally the grated zest of lemon. Adjust the seasoning and transfer to a serving platter and serve.
Makes 8 to 10 servings.
by Michael Bonacini
Leafy green heads get a holiday makeover with cranberries and walnuts
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