Thursday, October 29, 2009

Brussel Sprout Hash

This is one of my fav sides for Thanksgiving. We love brussel sprouts!

Brussels Sprout Hash
By Shannon Dillman

3-4 shallots, diced small
1 pack bacon, cut up small
½ stick butter
2 bags frozen brussel sprouts
Fresh cracked sea salt and pepper corns

Fry bacon and drain on paper towels, dispose of bacon drippings. Set aside.

Saute Shallots in butter on medium (you can use bacon drippings instead of butter if you want, I like to add some butter for added flavor).
Cut open the bags of Brussels sprouts and fill with warm water to thaw slightly, only takes a few minuties. . Drain. Using Wolfgang Puck’s Immersion blender (or equivalent) with the chopping container, throw in 10 or so Brussels sprouts at a time and whirl until they are chopped. This takes only a few seconds. Do not over chop that they liquefy.
Continue until all are chopped.

Throw them in with the shallots and butter and sauté them with the shallots. Add the bacon and continue to sauté until they are cooked through.

Salt and pepper and serve. I put this in a crockpot at Thanksgiving to keep it hot and take to my family feast. It stayed hot all day.

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