Winter Nutty Yummy
Carmelize
Shallots
by sauteeing them gently in lots of Butter for a long time, then finishing with
Cider Vinegar and Sugar.
Add a little Olive Oil and
Shredded Brussels Sprouts and Carrots; sprinkle with
Kosher salt and pepper.
Saute for a few minutes, then add
Water and more Butter.
Saute until most of the liquid has evaporated.
Remove from heat and sprinkle with
Pistachios (roasted, unsalted) and
Lemon juice.
Try to keep from eating the entire pan all at once.
Particularly good served with hearty brown bread.
2/21/2008