Recipe and photo courtesy of Je Mange La Ville
1 tbsp olive oil + more for drizzling
1 shallot, diced
1 large garlic clove, minced
12 oz Brussels Sprouts
Salt & pepper
1/3 cup hazelnuts, toasted and as much of the brown skin removed as possible
1 red-skinned pear (mainly for color, you could use any kind of pear)
Balsamic Vinegar, for drizzling
Parmesan cheese wedge, for shaving
Cut the stem off each brussels sprout and cut it in half. Then slice vertically so that you have strips of sprouts.
Heat a pan over medium heat and add the olive oil. Add the shallot and garlic and cook for 2-3 minutes until the onion is a little soft. Add the brussels sprouts, along with a sprinkle of salt and pepper, and cook for about 5-7 minutes, until they start to get a little color.
Add the diced pear and hazelnuts and cook for about two more minutes. Drizzle about a tablespoon of balsamic vinegar in the pan and stir
Add to a large serving bowl and garnish with shaved Parmesan cheese and perhaps a drizzle more of balsamic vinegar.
Click here for the recipe on Je Mange La Ville’s blog.
2 pounds of fresh, slender green beans, trimmed
3 tablespoons butter
2 tablespoons chopped fresh thyme, divided
2 teaspoons Dijon mustard
1/2 teaspoon salt
1/2 cup coarsely chopped darkly roasted and skinned hazelnuts
Bring a large pot of salted water to a boil. Add the beans and cook just until the beans are becoming tender and still have their brilliant green color. Remove from heat and immediately plunge the beans into ice water to stop the cooking and set the color. Drain well and set aside for up to several hours in the refrigerator.
When ready to serve, melt the butter in a large skillet over medium high heat. Add 1 tablespoon of the thyme and gently sauté for 1 minute. Add the mustard and salt and stir to blend it into the butter. Add the beans to the skillet and sauté until the beans are just barely tender, which will take about 7 minutes. Toss with most of the hazelnuts and then transfer the beans to a serving bowl. Sprinkle with the remaining hazelnuts and the remaining 1 tablespoon of thyme.