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OUR DOYLESTOWN STORE
29 W State St., Doylestown PA
Phone: 215-348-4548 | Map
MON-FRI: 10:00am - 7:00pm
SAT: 9:00am - 6:00pm
SUN: 10:00am - 6:00pm
Started by the Community, Continued for the Community
29 W State Street, Doylestown PA | Map
Phone: 215-348-4548 | Parking Info
MON-FRI: 10:00am - 7:00pm | SAT: 9:00am - 6:00pm
| SUN: 10:00am - 6:00pm
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Sauteed Brussels Sprouts (or Asparagus)


Sauteed Brussels Sprouts (or Asparagus) — Get Fit Central Bucks — The Doylestown Food Co-op

AuthorKarina Martino Ph.D

The cabbage family has some of the most important anticancer compounds known to humans, yet most of us eschew all but broccoli. Funny little mini­ cabbages, Brussels sprouts are usually ignored because they smell bad when they're overcooked, but here's a way to fix them that guarantees you'll enjoy them!

INGREDIENTS: 

  • 1 pound Brussels sprouts 
  • 3 tablespoons extra-virgin olive oil 
  • 1/2 cup raw hazelnuts or walnuts 
  • 1/4 teaspoon sea salt 
  • 1/4 teaspoon cracked black peppercorns
  • 1 teaspoon roasted sesame oil (optional)

DIRECTIONS: 

  1. Trim the tough stem ends of the Brussels sprouts and remove any discolored leaves.
  2. Using a food processor fitted with the slicing blade, place the sprouts in the tube and slice thin. (Alternatively, slice as thin as possible by hand or use a mandoline.)
  3. Heat tablespoon of the oil in a skillet or wok over medium-high heat.
  4. Add the nuts and cook for 5 minutes, until fragrant. Remove and reserve.
  5. Add 2 remaining tablespoons oil and the sprouts to the skillet; saute, stirring for 7 or 8 minutes, until browned.
  6. Return the nuts to the pan and mix with the Brussels sprouts.
  7. Season with salt and pepper. Pour the sesame oil over just before serving.

Serve alone or use as a base for meat or poultry dishes.

 


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