Pan-seared Local Organic Brussels Sprouts with Organic Washington State Pears
Serves: 4 to 6
A quintessential tradition for many families' Thanksgiving table, this variation, with its touch of sweet and tart, will please even the pickiest eater. The glowing colors of pears and cranberries set against the earthy green of the Brussels Sprouts will definitely brighten up your holiday table. Every ingredient in this dish is organic and available from PCC!
- 1 pound organic Brussels Sprouts, halved Add to list
- 2 tablespoons olive oil Add to list
- 2 tablespoons butter Add to list
- 1 medium shallot, peeled and thinly sliced Add to list
- 1/4 cup peeled and thinly sliced celery root Add to list
- 2 organic pears, cored and sliced
(Note: Red Bartletts are wonderful in this dish. Leave the skins on; they're nutritious and add an extra rosy glow.) Add to list
- 1/4 cup fresh cranberries Add to list
- 1/4 cup maple syrup Add to list
- 2 tablespoons wine vinegar Add to list
- Salt and pepper to taste Add to list
- 1/2 cup hazelnuts, toasted and coarsely chopped Add to list
Cook the Brussels Sprouts in boiling, salted water 10 to 12 minutes or until tender but still green. (You may also steam or roast them if you prefer.)
Meanwhile, heat the olive oil and butter in a heavy sautÃ© pan over medium high heat and cook the shallots and the celery root for about 2 minutes.
Stir in the pears, cranberries, maple syrup and wine vinegar. Bring the mixture to a boil and cook rapidly for 1 minute. Reduce the heat, taste and adjust the seasoning with salt and pepper. Add the Brussels Sprouts and cook until the Brussels Sprouts are heated through.
Transfer to a serving bowl and scatter with the toasted hazelnuts.
Recipe by, PCC Chef
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.
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