• Ingredients: 32
  • Serves: 2

Brussels sprouts with shallots with shallots, sliced thin, olive oil, brussels sprouts, trimmed, cored, and shredded, water, balsamic vinegar, or to taste.

Ingredients

For mashed-potato stuffing

  • a 5-pound whole chicken, giblets reserved for another use
  • 2 tbsps. unsalted butter, softened
  • 12 shallots, peeled
  • 2 garlic heads, outer skins discarded and heads intact
  • 1 tbsp. vegetable oil
  • 6 thin carrots , peeled and cut into 1-inch pcs.
  • 2 small turnips , peeled and each cut into 8 wedges
  • 6 thin parsnips , peeled and cut into 2-inch pcs.
  • 1 small celery root , peeled and cut into 8 wedges
  • 8 fresh thyme sprigs
  • chopped fresh parsley leaves for garnish

Fruit

  • 3 1/2 lb. pears, peeled, cored, cut into 1/2-inch-thick wedges
  • 1 1/3 cups dried tart cherries or raisins
  • 2/3 cup packed dark brown sugar
  • 2 tbsps. all purpose flour
  • 1/4 tsp. ground cinnamon
  • 1/8 tsp. ground nutmeg
  • 2 tbsps. butter
  • Vanilla ice cream

Assembly

Rice Fritters

Rice Fritters

  • 4 cups peeled jicama, cut into matchstick-size pcs.
  • 3 cups pea sprouts

Directions

  1. Step 1 In a skillet sauté the shallots in the oil over moderately high heat for 1 to 2 minutes, or until they are softened, and stir in the Brussels sprouts and the water.

    For this step you will need

  2. Step 2 Cook the mixture, stirring occasionally, for 6 to 8 minutes, or until the sprouts are tender, and stir in the vinegar and salt and pepper to taste.

    For this step you will need

Nutrition information

Calories 180 Carbohydrates 26 g (9%)
Fat 7 g (11%) Protein 7 g (15%)
Saturated Fat 1 g (5%) Sodium 53 mg (2%)
Polyunsaturated Fat 1 g Fiber 8 g (34%)
Monounsaturated Fat 5 g Cholesterol 0